Featured07/24/2026

Chocolate Halloween Dipped Marshmallows

Recipe Credit: The Seaside Baker, for more spectacular recipes visit theseasidebaker.com

 

Easy Halloween Chocolate Dipped Marshmallows

Ingredients

  • 10 regular-size marshmallows
  • 10 paper straws or lollipop sticks
  • ½ cup Belgian extra dark chocolate, measured before melting
  • 2 ¼ cups Belgian white chocolate, divided and measured before melting
  • Oil-based candy color for coloring chocolate
  • 1 pretzel stick, cut in half for 2 Jack-o’-Lantern pops
  • 2 to 3 Oreo cookies for the Bat, Witch, and Jack-o’-Lantern pops
  • Assorted sprinkles
  • 4 unicorn horn sprinkles for 2 Monster pops
  • 4 mini chocolate chips for 2 Bat pops
  • Candy eyes in various sizes: 2 large eyes for 2 Monster pops, 4 small eyes for 2 Witch pops, and 2 small plus 2 medium eyes for 2 Bat pops [theseasidebaker.com]

General Setup

  1. Line a plate or baking sheet with wax paper.
  2. Use deep microwave-safe bowls or mason jars for melting chocolate so the marshmallows are easier to dip.
  3. Melt chocolate in short bursts, usually 20 seconds at a time, stirring well between each burst so it does not scorch.
  4. Work one marshmallow at a time, because the chocolate sets quickly and decorations stick best while it is still warm. [theseasidebaker.com]

Ghost Pops

  1. Melt ½ cup white chocolate in a deep microwave-safe bowl or mason jar. Heat it in 20-second increments, stirring well between each round.
  2. In a separate bowl, melt ¼ cup white chocolate, then mix in a few drops of black candy coloring. This will be used for the ghost’s face.
  3. Dip the end of a paper straw or lollipop stick into the melted white chocolate.
  4. Push the dipped end into the base of a marshmallow. If it feels loose, let it set briefly.
  5. Dip the marshmallow into the white chocolate until all sides and the base are fully coated.
  6. Let the extra chocolate drip back into the bowl or jar.
  7. Place the dipped marshmallow on the wax paper-lined plate and refrigerate it until set.
  8. Spoon a little of the black chocolate into a piping bag or sandwich bag. Snip a tiny hole in the corner. Save the leftover black chocolate for the Bat pop.
  9. Once the white chocolate has set, pipe two oval eyes and a mouth onto the marshmallow to make the ghost face.
  10. Let the Ghost pop set completely before serving or displaying. [theseasidebaker.com]

Jack-o’-Lantern Pops

  1. Melt ½ cup white chocolate in a deep microwave-safe bowl or mason jar. Heat in 20-second increments, stirring well between each round.
  2. Mix in orange candy coloring until the chocolate is orange.
  3. In a separate bowl, melt ½ cup white chocolate and add a few drops of green candy coloring. Save this green chocolate for the stem and later for the Witch pop.
  4. Dip the end of a paper straw or lollipop stick into the orange chocolate.
  5. Push the dipped end into a marshmallow.
  6. Dip the marshmallow into the orange chocolate until the sides and base are evenly coated.
  7. Let the extra chocolate drip back into the bowl or jar.
  8. Place the pop on the wax paper-lined plate.
  9. Carefully separate an Oreo cookie and scrape the cream off one cookie half.
  10. Using a paring knife and cutting board, cut 2 small triangles for the eyes and 3 small jagged shapes for the mouth.
  11. Place the Oreo pieces onto the marshmallow to form the Jack-o’-Lantern face. Do this while the orange chocolate is still soft so the pieces stick.
  12. Break a pretzel stick in half. Dip one half into the green chocolate, then insert it into the top of the marshmallow to make the stem.
  13. Let the Jack-o’-Lantern pop fully set. [theseasidebaker.com]

Witch Pops

  1. Rewarm the green chocolate saved from the Jack-o’-Lantern, if needed, using 10 to 15-second microwave increments and stirring carefully.
  2. Dip the end of a paper straw into the melted green chocolate.
  3. Push the dipped end into a marshmallow.
  4. Dip the marshmallow into the green chocolate until it is evenly coated.
  5. Let the extra chocolate drip off, then place the marshmallow on the wax paper-lined plate.
  6. Add candy eyes.
  7. Add a round green sprinkle for the nose.
  8. Add a green jimmie sprinkle for the mouth.
  9. Add orange jimmies for the hair.
  10. Add gold nonpareils for warts.
  11. To make the witch hat, separate an Oreo and scrape off the cream.
  12. Use one Oreo half as the hat base.
  13. Cut a triangle from another Oreo piece for the top of the hat.
  14. Use the reserved black chocolate from the Ghost pop as “glue” to attach the triangle to the Oreo hat base.
  15. Add a little more black chocolate along the seam and attach purple sprinkles for decoration.
  16. Once the Witch pop has fully set, use more melted black chocolate to attach the hat to the top.
  17. Place the pop upright in a cup in the refrigerator if needed so the hat can set in place.
  18. Once dry, the Witch pop is ready. [theseasidebaker.com]

Monster Pops

  1. Melt ½ cup white chocolate in a deep microwave-safe bowl or mason jar, or use enough to fully coat a marshmallow.
  2. Add a few drops of purple candy coloring.
  3. Melt the chocolate in 20-second increments, stirring well between each round.
  4. Dip the end of a paper straw into the purple chocolate.
  5. Push the dipped end into a marshmallow.
  6. Dip the marshmallow into the purple chocolate until it is fully coated.
  7. Let the extra chocolate drip back into the jar.
  8. Place the marshmallow on the wax paper-lined plate.
  9. Add one large candy eye to the center.
  10. Add two unicorn horn sprinkles to the sides.
  11. Add purple sprinkles for fur.
  12. Let the Monster pop fully set before displaying. [theseasidebaker.com]

Bat Pops

  1. Melt ½ cup extra dark Belgian chocolate in a deep microwave-safe bowl or mason jar. Heat in 20-second increments, stirring well between each round.
  2. Separate an Oreo cookie and scrape off the cream.
  3. Take one cookie half, cut it in half, then cut each half again to make the bat wings.
  4. Place the Oreo wing pieces on the wax paper-lined plate.
  5. Dip the end of a paper straw into the melted dark chocolate.
  6. Push the dipped end into a marshmallow.
  7. Dip the marshmallow into the dark chocolate until the sides and base are fully coated.
  8. Gently place the dipped marshmallow on top of the Oreo wings.
  9. Add 2 candy eyes.
  10. Add 2 mini chocolate chips for ears.
  11. Add red jimmie sprinkles for the mouth.
  12. Let the Bat pop fully set before serving. [theseasidebaker.com]

Storage

These marshmallow pops are recommended for eating the same day they are made. If they need to be stored, place them in an airtight container and keep them at room temperature for up to seven days. Refrigerating them may cause moisture to make the decorations run. [theseasidebaker.com]

 

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