Cocoa Puffs® Halloween Ghost Pops

  • Prep 15 min
  • Total 60 min
  • Servings 18


tablespoons unsalted butter
cups miniature marshmallows
cups Cocoa Puffs™ cereal
paper lollipop sticks
bag (12 oz) white vanilla baking chips (2 cups)
tablespoon plus 1 teaspoon vegetable oil
miniature semisweet chocolate chips


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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.



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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