15-Minute Ghost Marshmallow Pops Kids Will Adore

Oh my gosh, you have to try these Ghost Marshmallow Pops – they’re the easiest and cutest Halloween treat you’ll ever make! I first whipped these up in a panic when my daughter begged for “something spooky” for her school party, and now they’re our annual tradition. Just picture fluffy marshmallows dipped in white chocolate with little candy eyes peeking out – they look impressively festive but take barely 15 minutes from start to finish. The best part? Kids go absolutely wild for them (mine always “test” at least three before they make it to the party table). Trust me, once you see how simple these ghost pops are to create, you’ll be haunting your kitchen with batches all October long!

Why You’ll Love These Ghost Marshmallow Pops

These little ghosties stole my heart (and my kids’ sticky fingers) for so many reasons:

• Whipped up in minutes – Seriously, from pantry to party tray in under 15!
• Foolproof fun – Even if you burn toast regularly, you can’t mess these up
• Kid magnet – Mine beg to help dip and place the googly eyes
• Party perfect – They look adorable next to candy corn cupcakes
• Budget-friendly – Uses basic ingredients you might already have

Honestly? The way these disappear at gatherings, you’d think they were real ghosts!

Ingredients for Ghost Marshmallow Pops

Gather these simple ingredients – I promise you won’t need to hunt through specialty stores for any of them! Here’s what makes these little spooks come to life:

• 10 large marshmallows (the standard size, not minis – you want that perfect ghostly plumpness)
• 1 cup white chocolate chips (splurge on the good stuff – it melts smoother and tastes way better than candy melts)
• 20 edible candy eyes (the tiny round ones – I find them near the cake decorating supplies)
• 10 lollipop sticks (the 4-inch ones work perfectly)
• 1 tsp vegetable oil (optional, but it helps the chocolate flow like a dream)

That’s it! Five ingredients standing between you and the most adorable Halloween treat ever.

Equipment You’ll Need

No fancy gadgets required here – just grab these basics from your kitchen:

• Lollipop sticks (I buy the 4-inch ones in bulk – they’re perfect for little hands to hold)
• Parchment paper (your trusty ghost-pop landing pad)
• Microwave-safe bowl (or use a double boiler if you’re feeling fancy)
• Spoon for stirring (any old spoon will do the trick)

That’s seriously all you need to bring these adorable ghosts to life! I sometimes use a squeeze bottle for the chocolate if I’m making a big batch, but honestly? A spoon works just fine.

How to Make Ghost Marshmallow Pops

Alright, let’s bring these adorable little ghosts to life! I promise it’s easier than convincing kids to eat their vegetables. Just follow these simple steps and you’ll have a hauntingly good treat in no time.

Step 1: Prepare the Marshmallows

First things first – gently push a lollipop stick into the flat bottom of each marshmallow. Don’t shove it all the way through the top (we don’t want any ghost injuries here!). About halfway up is perfect – just enough to stay put when we dip them.

Step 2: Melt the White Chocolate

Now for the magic potion! Melt your white chocolate chips in 30-second bursts in the microwave, stirring well between each zap. If it looks too thick, add that teaspoon of vegetable oil – it’ll make the chocolate smooth as a ghost’s sheet. Pro tip: Stop heating when there are still a few unmelted chips left, then keep stirring until they dissolve. This prevents overheating and keeps your chocolate perfectly dippable. For more tips on melting chocolate, check out this guide to melting chocolate.

Step 3: Dip and Decorate

Here’s where the fun really begins! Hold a marshmallow by the stick and dunk it in the melted chocolate, swirling to coat completely. Let the excess drip off for a second, then place it on parchment paper. Now work fast – grab those candy eyes and gently press two onto each marshmallow before the chocolate sets. I like to give mine slightly wonky eyes for extra personality – after all, ghosts aren’t supposed to be perfect!

Step 4: Let Them Set

Patience, my little ghost-maker! Let your pops sit undisturbed for about 15 minutes until the chocolate hardens completely. If you’re in a hurry, you can pop them in the fridge for 5 minutes – but no peeking! Once set, they’re ready to haunt your party table. Just store any leftovers (ha! like there will be any) in an airtight container at room temperature for up to 3 days.

Tips for Perfect Ghost Marshmallow Pops

After making way too many ghost pops (and learning from all my mistakes!), here are my can’t-miss tips:

• Quality chocolate matters – Cheap white chocolate can be grainy and stubborn. I swear by Ghirardelli or Baker’s brand for silky smooth dipping.
• Keep your kitchen cool – Hot rooms make melted chocolate misbehave. If it’s warm, work near an open window or turn on the AC.
• Store them right – Layer them between parchment in an airtight container. No fridge needed – that can cause sweating!
• Microwave magic – Always melt in short bursts and stir like crazy. Burnt chocolate is the real Halloween horror here.

Follow these, and your ghost pops will be the talk of the graveyard!

Variations and Substitutions

Who says ghosts can’t have personality? Here’s how to put your own spooky spin on these pops:

• Chocolate drizzle – Melt dark chocolate and zigzag it over the white for “haunted” effects
• Colored eyes – Use red candy eyeballs for extra creep factor
• Flavored marshmallows – Try strawberry or vanilla bean marshmallows for subtle flavor twists
• Vegan version – Swap in dairy-free white chocolate and vegan marshmallows
• Gluten-free – Good news! The basic recipe is already GF – just check your candy eyes

The beauty of these ghosts? They’re ridiculously easy to customize – just have fun with it!

Serving and Storage

These ghost pops are happiest at room temperature – the chocolate stays perfectly crisp and the marshmallows keep their fluffy texture. I like to arrange them in a spooky candy jar or stick them into a foam block for a ghostly forest display. For storage, tuck them into an airtight container with parchment between layers (they’ll keep for up to 3 days…if they last that long!). Just don’t refrigerate – cold makes the chocolate sweat and lose its pretty sheen.

Ghost Marshmallow Pops Nutritional Information

Okay, let’s be real – nobody eats ghost pops for their health benefits! But since you asked, each pop comes in around 80 calories (give or take, depending on your marshmallow size). The nutritional breakdown per pop is:

• Sugar: 10g
• Fat: 3g
• Carbs: 12g
• Protein: 1g

Remember, these values are estimates – your actual numbers might ghost around depending on brands and how much chocolate clings to your marshmallow. But hey, it’s Halloween – calories don’t count when they’re this cute, right?

Frequently Asked Questions

I’ve gotten so many questions about these ghost pops over the years – here are the ones that come up most often:

Can I use mini marshmallows?
Absolutely! Just use two minis stacked together for each ghost (dip the bottom one first, then add the second marshmallow before the chocolate sets). You’ll need more sticks and eyes, but they make adorable bite-sized spooks!

Help! My chocolate seized up – how do I fix it?
Don’t panic! Add another teaspoon of oil and microwave for just 5 seconds, then stir like crazy. If it’s really stubborn, stir in a tablespoon of warm milk tablespoon by tablespoon until it smooths out.

Can I make these ahead of time?
You sure can! They hold up beautifully for 2-3 days when stored properly. Pro tip: Wait to add the eyes until just before serving if you want them extra fresh-looking.

Any other ghostly dilemmas? Just ask – I’ve made every mistake so you don’t have to!

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