Chocolate Firecrackers

Chocolate Firecrackers

The Spruce / Julia Hartbeck

Prep: 30 mins
Cook: 7 mins
Cooling Time: 20 mins
Total: 57 mins
Servings: 16 servings
Nutrition Facts (per serving)
304 Calories
10g Fat
54g Carbs
2g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 304
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 0mg 0%
Sodium 27mg 1%
Total Carbohydrate 54g 20%
Dietary Fiber 3g 9%
Total Sugars 37g
Protein 2g
Vitamin C 0mg 0%
Calcium 15mg 1%
Iron 2mg 12%
Potassium 139mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These chocolate firecrackers for the Fourth of July are a blast. They start with an easy chocolate fudge recipe, rolled into cylinders, then dipped in red candy coating. A black licorice "wick" completes the resemblance to fireworks. Feel free to add your favorite nuts or other mix-ins to the fudge.


  • 12 ounces semisweet chocolate chips

  • 4 ounces unsweetened chocolate, chopped

  • 7 ounces marshmallow cream or Marshmallow Fluff

  • 3 tablespoons water

  • 1 teaspoon vanilla extract

  • 2 tablespoons cocoa powder

  • 1 pound red candy coating

  • 1 package black licorice

Steps to Make It

  1. Gather the ingredients.

    Chocolate Firecrackers ingredients

    The Spruce / Julia Hartbeck

  2. Combine chocolate chips and unsweetened chocolate in a large microwave-safe bowl. Microwave chocolates in 30-second increments until melted, stirring after every 30 seconds to prevent overheating.

    melted chocolate in a bowl

    The Spruce / Julia Hartbeck

  3. Once chocolate is melted, add marshmallow cream or Marshmallow Fluff, water, and vanilla extract. Stir until everything is well mixed.

    chocolate and marshmallow mixture in a bowl

    The Spruce / Julia Hartbeck

  4. Scrape fudge into an 8 x 8-inch pan lined with waxed paper or foil and press into an even layer. Press a layer of cling wrap on top. Refrigerate until it is firm enough to cut, about 1 hour.

    chocolate marshmallow mixture in a prepared baking pan

    The Spruce / Julia Hartbeck

  5. Take fudge from pan and slice in half, then cut each half into 8 thin rectangles, about 1 x 4 inches long.

    fudge removed from the baking pan and cut into pieces

    The Spruce / Julia Hartbeck

  6. Dust hands with cocoa powder, then roll rectangles between palms to round them out and make them cylinder shaped. Place cylinders on a baking sheet lined with waxed paper or parchment, and if they have softened during the rolling process, refrigerate until firm.

    fudge pieces rolled into cylinders and dusted with cocoa powder

    The Spruce / Julia Hartbeck

  7. Place red candy coating in a microwave-safe bowl and microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. Stir until melted and smooth.

    melted red candy coating in a bowl

    The Spruce / Julia Hartbeck

  8. Take a toothpick and poke a hole in top of each cylinder, wiggling toothpick a bit to widen the hole. This is where licorice will be inserted later, so make it large enough for licorice to fit in.

    Take a toothpick and poke a hole in each fudge cylinder

    The Spruce / Julia Hartbeck

  9. Snip licorice into 16 small pieces, each about an inch long.

    Snip licorice into small pieces

    The Spruce / Julia Hartbeck

  10. Use dipping tools or a fork to dip a piece of fudge in red coating. Let excess drip back into bowl, then place back on baking sheet.

    fudge dipped into red candy coating

    The Spruce / Julia Hartbeck

  11. Stick a piece of licorice into top of fudge with hole. Repeat until all of the fudge is dipped in red and has a licorice wick. Refrigerate tray to set coating completely, about 20 minutes.

    Chocolate Firecrackers on a baking sheet

    The Spruce / Julia Hartbeck


  • Chocolate firecrackers can be stored in an airtight container in the refrigerator for up to two weeks. For the best taste and texture, serve them at room temperature.