Prep your station: Line a baking sheet with parchment or a silicone mat. Set out toppings in small bowls. If using sticks, insert one into each marshmallow about halfway.

Melt the chocolate: Place chocolate in a microwave-safe bowl. Heat in 20–30 second bursts, stirring between each, until just melted and smooth. Stir in 1–2 teaspoons of coconut oil if you want a thinner, glossier dip.

Test consistency: Dip a spoon to check flow. If it’s too thick, add a tiny bit more oil. If too thin, stir in a few unmelted chips to thicken slightly.

Dip the marshmallows: Hold the stick (or the marshmallow) and submerge about two-thirds to fully coat, depending on your look. Let excess drip off. Gently tap the wrist to help the coating smooth out.

Add toppings: While the chocolate is still wet, roll or sprinkle with your chosen toppings. For neat two-tone looks, dip in one chocolate and drizzle another after it sets.

Set and chill: Place on the prepared tray. Let them set at room temperature for 20–30 minutes, or refrigerate for 10–15 minutes until firm to the touch.

Optional drizzle: Melt a contrasting chocolate or caramel. Use a spoon or piping bag to lightly drizzle. Add a pinch of sea salt if you like.

Serve or wrap: Once fully set, arrange on a platter, stand them upright in a foam block, or wrap individually in treat bags tied with ribbon.