Halloween Marshmallows

5 from 2 votes

Halloween Marshmallows are a spooky spin on the classic cake pop and makes an easy Halloween dessert of marshmallow ghosts, witches, bast, jack-o-lanterns, and monsters. Decorate your chocolate dipped pops with simple sweet and salty snacks.

Prep Time30

Cooling Time10

Total Time40

Course: Dessert

Cuisine: American

Servings: Marshmallow Pops

Calories: 250kcal

Author: Jennifer Fishkind

Ingredients

10 Marshmallows (regular size)
½ cup Belgian extra dark chocolate (measure before melting)
2¼ cups Belgian white chocolate divided (measure before melting)
oil-based candy color for coloring chocolate
1 pretzel stick cut in half, (enough for 2 Jack-O-Lantern Pops)
2-3 Oreo cookies (for Bat, Witch and Jack-O-Lantern pops)
assorted sprinkles
4 unicorn horn sprinkles (for 2 Monster pops)
4 mini chocolate chips (for 2 Bat pops)
candy eyes in various sizes (2 large eyes for 2 Monster pops, 4 small eyes for 2 Witch Pops, 2 small and 2 medium eyes for 2 Bat pops)

Instructions

Ghost:

To make the Ghost, in a deep microwave-safe bowl or mason jar melt 1/2 cup white chocolate or enough to immerse a marshmallow and coat it fully. In 20-second increments, stirring well in between. In a separate bowl melt a 1⁄4 cup of white chocolate with a few drops of black candy coloring for the eyes.
Prepare a plate or baking sheet lined with waxed paper. Set aside. (reserve for other pops to set).
Start by dipping a paper straw or lollipop stick in the melted white chocolate then pierce it into the base of a marshmallow. You can allow it to set if it seems like it’s not secure. Next dip your marshmallow in the white chocolate, fully coating all sides and the base. Allow any excess chocolate to drip back into the bowl or jar. Place it on the wax paper-lined plate and refrigerate to set. Meanwhile, put a bit of the melted black chocolate in either a piping bag or sandwich bag with a tiny hole cut out for piping. (reserve leftovers for the Bat pop.)
When the white chocolate has set on the marshmallow remove it from the refrigerator and add two oval-shaped eyes and a mouth to form your Ghost. Allow the Ghost to set completely before transferring to a serving display.

Jack-o-lantern:

To make the Jack-o-lantern, in a deep microwave-safe bowl or mason jar melt 1⁄2 cup white chocolate enough to immerse a marshmallow and coat it fully. Mix in some orange candy coloring, melt in 20-second increments, stirring well in between. In a separate bowl melt 1⁄2 cup of white chocolate and add a few drops of green candy coloring.
Dip the paper straw or lollipop stick in the orange chocolate and then into a marshmallow.
Dip the marshmallow in the orange chocolate. Evenly coat on all sides and base and allow the excess chocolate to drip back into the jar or bowl. Place the pop on the wax paper-lined plate.
Carefully separate an Oreo cookie. Scrape the cream off of one of the sides of the cookie. Using a paring knife and a cutting board carefully cut 2 small triangles for the eyes and 3 small jagged shapes for the mouth. It doesn't have to be perfect just have fun!
Place the Oreo shapes on the marshmallow to form the eyes and mouth. To complete your Jack-o-lantern break a pretzel stick in half and insert it into the green melted chocolate if you would like. Then allow the Jack-o-lantern to fully set. Reserve the extra green chocolate for the Witch pop.

Witch:

To make the Witch, dip a paper straw in the melted green chocolate reserved from the Jack-o-lantern above. (you may need to re-warm the chocolate in the microwave in 10 to 15-second increments).
Dip the straw into a marshmallow and then fully dip and coat the marshmallow with the green chocolate until evenly coated. Allow excess chocolate to drip off and then place on the wax paper-lined plate.
Add candy eyes to the marshmallow followed by a round green sprinkle for the nose. Next add a green Jimmie sprinkle for the mouth, followed by orange jimmies for the hair. Finish the face with some gold nonpareils for warts.
To make the witch hat, scrape the cream from an oreo cookie. Use one side of the cookie as the base for the hat and cut a triangle with a paring knife for the top of the hat. Use some of the reserved black chocolate from the Ghost above to attach the triangle to the hat base. Add a little more chocolate to the seam of the hat and base to adhere some purple sprinkles to decorate the hat. (you may need to rewarm the black chocolate in 10-15 second increments).
When the Witch has fully set attach the hat using some more melted black chocolate on the top. You can place it in a cup in the refrigerator to allow it to set upright! Once dry your witch is party-ready!

Monster:

To make the Monster, in a deep microwave-safe bowl or mason jar melt 1⁄2 cup white chocolate or enough to immerse a marshmallow and coat it fully. Mix a few drops of purple candy coloring in with the chocolate and melt In 20-second increments, stirring well in between.
Dip a paper straw into the purple chocolate and then into a marshmallow. Dip the marshmallow in the purple chocolate and allow it to fully coat the marshmallow and the excess to drip back into the jar.
Place the marshmallow on the wax paper-lined plate and add a large candy eye to the center. Next, add two unicorn horn sprinkles to the sides and some purple sprinkles for fur.
Allow your monster to fully set before adding to the party display!

Bat:

To make the Bat, in a deep microwave-safe bowl or mason jar melt 1⁄2 cup extra dark Belgian chocolate or enough to immerse a marshmallow and coat it fully. Melt in 20-second increments, stirring well in between.
Start by preparing the bat wings. Take a scraped Oreo cookie half. Cut the round in half and then in half again to form 2 wings. Place the Oreo wings on the wax paper-lined plate. Set aside.
Next, dip a paper straw in some dark chocolate. Then insert the straw into a marshmallow. Dip the marshmallow into the dark chocolate until fully coated on all sides and the base. Place the dipped marshmallow on top of the Oreo wings.
Next add 2 candy eyes, followed by 2 mini chocolate chip ears and red Jimmie sprinkles for a mouth.
Allow all to set and the cutest bat ever is ready for the party!

Notes

Storage:

These are best eaten the day they are made.

Tips:

Be careful not to overheat your chocolate as it will burn and ruin the color of your pops.
Use deep bowls or small mason jars for melting chocolate for best results.
Colored candy melts in green, purple, orange, black, and white can be used in place of the Belgian chocolate if desired. It will save a bit of time with coloring the chocolate if that is an issue for you.
Use only oil-based candy coloring for this project for the best results.

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