Cocoa Puffs® Halloween Ghost Pops

  • Prep 15 min
  • Total 60 min
  • Servings 18

Ingredients

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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