Cocoa Puffs® Halloween Ghost Pops

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Cocoa Puffs® Halloween Ghost Pops
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  • Prep 15 min
  • Total 60 min
  • Servings 18
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Cocoa Puffs cereal, marshmallows, chocolate chips and vanilla baking chips are transformed into ghoulish delights on a stick.
By Stephanie Wise
Updated Sep 11, 2014


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If desired, sprinkle crushed candies along the bottom of each pop after dipping it in the melted vanilla chips.
  • tip 2
    Substitute 1 bag (10 oz) large marshmallows or 1 jar (7 oz) marshmallow creme instead of the miniature marshmallows.


Nutrition Facts are not available for this recipe
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