Marshmallow Bonbons Recipe

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This marshmallow bonbons recipe makes an easy and tasty Christmas candy everyone will love! It’s great for parties, company or treats for kids!

Marshmallow Bonbons Recipe

Marshmallow Bonbons Recipe

38-40 large marshmallows
1 (12 oz.) package chocolate chips
Nuts, chopped

Place marshmallows on a pan that is covered with wax paper and place in the freezer. They will be ready by the time you need to dip them.

Pour coconut, sprinkles, and nuts on squares of wax paper. You could use a bowl but wax paper saves in clean up.

Melt chocolate chips in microwave for a couple of minutes, stirring every 30 seconds until melted.

Place frozen marshmallows on skewer or tooth pick and dip in chocolate and then in roll in your choice of ingredients (below).

Use a fork to slide them back on the wax paper. Chill.


Tasty topping ingredients that work well for Marshmallow Bonbons:

Coconut, toasted
Nuts, crushed
Graham cracker crumbs (like s’mores)
Peppermint sticks, crushed
Candy, crushed
Candy bars, chopped
Dried fruit, chopped
Sweetened cereal, crushed

Once chilled, you can package in clear cellophane bags.


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  1. Angela says

    I really wish I did not see this recipe. I have already made one batch & have had a lot of them to eat! I plan to make more & try not to eat any for gifts. :0

  2. Doris Hofmann says

    I just saw this recipe in time for some gifts that I will give out on Christmas Eve. I have already sent the home-baked goodies for out-of-town folks, but was puzzled about what to make for these other gifts. Bingo! This is perfect. You say that once they are chilled they can be packaged. How long can they be kept packaged?

    • says

      If they get totally covered in chocolate they will last several weeks. If you think about these and other candies and cookies they sit on store shelves for a long time often – even the ones which have no preservatives. Candies and cookies really don’t spoil. The most they would do is dry out and get hard if they aren’t properly stored in an air tight container.

      I had to call the health department when I started baking my gingerbread men and they said cookies and candies are considered “non – toxic” items which means they can’t get the usual “things” which things like potato salad, meats etc. can.

  3. Reta says

    Another version……use the big marshmallows and dip in melted carmels and roll in rice krispies. We made these when I was little….some 55+ years ago.

  4. grizzly bear mom says

    Coconut, crushed peppermint and othe rlight colored foots would like very pretty against the chocolate. Additionally the texture of the nuts and graham crackers would too. My sister dips pretzels.

  5. Bea says

    I saw some marshmallow chocolate eggs yesterday at a store being sold for Easter and I was thinking that I’d like to make my own chocolate covered marshmallows, so this recipe will be great!

  6. Bea says

    Jill, Did you get your mail yet today? I’m feeling much better thank you. FINALLY. I just printed out this recipe and the granola bars too. Will be making them both soon. I also printed out the spaghetti pizza recipe on your facebook. YUMMY. That snow that was predicted for the weekend NEVER came. Thank GOD, we had enough.

    • says

      No I haven’t checked it yet so it sounds like I might have something nice in it maybe today. Am so glad you are doing better. I tell you that stuff does hang on. Will run up right now and check my mail. My mail can come any where from 11 to 5 each day and never know when. Have been drinking tons of that mixed berry tea now that I found it. Thank you again for “hooking” me on to it. : )

  7. mubeena allie says

    How does one get he fluffiness or he marshmallows and the shape? .

    I’m curious to know do you do anything to the marshmallow that goes into the freezer?

    Thanks in advance.

    • says

      You buy a regular bag of large marshmallows already made from the store to use for this recipe, dip it in the melted chocolate etc. and then pop them in the freezer for a few minutes long enough for the chocolate to set and get hard.


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