Line a baking sheet with parchment paper. Place each marshmallow on a lollipop stick and stand up on the sheet pan. Set your sprinkles out in separate bowls to make it easier to dip after the chocolate.
In a medium microwave-safe bowl, add half of the chocolate chips and 1 tablespoon of shortening. Microwave in 30 second intervals, stirring each time, until chocolate is melted and smooth.
Take a marshmallow and dip into the melted chocolate, coating completely. Gently shake the marshmallow to remove excess chocolate. Dip marshmallow into the sprinkles, then set back onto the prepared baking sheet standing up.
Repeat with the rest of the marshmallows. If you run out of chocolate, melt the next bag of chocolate chips with the remaining shortening using the same method.
Place marshmallows in the refrigerator for 20 minutes while the chocolate sets.
Notes
Click on the time in the instructions to start a timer!A 16 ounce bag of regular sized marshmallows has about 64 marshmallows. This serving size is set at 2 chocolate dipped marshmallows per serving.StorageRefrigerate for up to a week in an airtight container. Freeze for 1-2 months in an airtight container. Cooking Tips
Melting the chocolate should take about 2 minutes in the microwave. You can also use a double-boiler, but it will take a lot longer.
Wait to melt the second bag of chocolate until you're done with the first bowl, so it doesn't have time to harden while finishing the first half.
If you store these in a container, place a piece of parchment paper between each layer to prevent them from sticking.
If you don't shake the excess chocolate off, it will pool at the bottom while the marshmallows set.
Use parchment paper to line the baking sheet, not oil. Using oil or cooking spray will make the bottom of the marshmallows oily.