1. MICROWAVE the chocolate and oil in a plastic microwave proof bowl on 50% power in 20 second increments; stir the chocolate between each burst. You will need 2 or 3 x 20 second bursts, then 1 or 2 x 10 second bursts. Microwave the chocolate until about 75% of it has melted. The rest will melt as you stir it, due to residual heat.
2. DIP the top of each marshmallow 1/3 of the way into the chocolate. Allow the excess to run off then dip lightly into the decorations. Place chocolate side down on a lined tray and allow to set at room temperature before inserting the pop sticks. Store in an airtight container until required.
Tip:
If the chocolate starts to get a little too thick, gently warm using a few short bursts of warm air from a hair dryer over the chocolate then stir well. This will help to loosen the chocolate without overheating. You may need to do this more than once.