Cocoa Puffs® Ghost Pops

Cocoa Puffs® Ghost Pops

Blogger Stephanie Wise of Girl versus Dough transforms Cocoa Puffs® cereal, marshmallows and chocolate chips into spooky and sweet ghost pops.

Prep Time

15

Minutes

Total Time

1:00

Hr:Mins

Makes

18

pops

3
tablespoons unsalted butter
4
cups miniature marshmallows
6
cups Cocoa Puffs® cereal
18
paper lollipop sticks
1
bag (12 oz) white vanilla baking chips (2 cups)
1
tablespoon plus 1 teaspoon vegetable oil
36
miniature semisweet chocolate chips
  1. Lightly grease 13x9-inch pan with shortening. Line 2 cookie sheets with waxed paper.
  2. In 3-quart saucepan, melt butter over low heat. Add marshmallows; cook, stirring frequently, until melted. Add cereal; stir until evenly coated. Press cereal mixture evenly in pan. Cool completely, about 45 minutes.
  3. Cut into 6 rows by 3 rows to make 18 rectangles. Push 1 lollipop stick into bottom of each bar; place on cookie sheets.
  4. In small microwavable bowl, microwave vanilla baking chips and oil on High 1 minute, stirring every 15 seconds. Dip bars into melted vanilla chips or spoon over top of each; return pops to cookie sheets.
  5. Place 2 miniature chocolate chips in center of each bar for “eyes.” Refrigerate until coating is set. Serve cold or at room temperature.
Makes 18 pops
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If desired, sprinkle crushed candies along the bottom of each pop after dipping it in the melted vanilla chips.
Substitute 1 bag (10 oz) large marshmallows or 1 jar (7 oz) marshmallow creme instead of the miniature marshmallows.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.