Prepare a baking sheet with parchment.

Lay out the marshmallows on the sheet.

Place the candy melts in a microwave-safe container. I like to use a cup rather than a bowl, so the chocolate is less shallow for dipping.

Microwave for 1-2 minutes on 50% POWER, stirring every 60 seconds until melted. Lowering the power level is very important so the chocolate doesn’t heat too quickly, causing it to seize instead of melt.

Working one marshmallow at a time, dip it into the chocolate, coating it halfway up. Let the excess drizzle off a bit and then place it back onto the parchment.

If you are adding sprinkles or other decorations, you will want to do that NOW, before the chocolate hardens. Just sprinkle or dip the chocolate-coated marshmallow with the sprinkles of choice while the chocolate is still wet.

Repeat until all of the marshmallows are coated.

If you want to add contrasting chocolate drizzle-

Melt the contrasting chocolate color the same way you did the original chocolate.

Once melted, transfer it to a cake-decorating squeeze bottle with a small tip and drizzle over the marshmallows.

The marshmallows can be served immediately after the chocolate hardens.

Store at room temperature until ready to serve.