Halloween Ghost Pops
BEWARE! This spooky season is extra sexy with this delicious Halloween recipe that's sure to be a festive treat! Using fruity pebbles, marshmallows, and white chocolate, these were like sweet rice crispy treats on a stick.
The kids love these on Halloween! They're also a great holiday treat for Halloween parties you're having. If you wanted to make them non-Halloween themed, you could of course make them into any shape you want.
Halloween Ghost Pops
Rated 5.0 stars by 1 users
Category
Dessert, Snack
Cuisine
American
Prep Time
20 minutes
Cook Time
1 minute
Ingredients
-
4 tablespoon salted butter melted
-
6 cups fruity pebbles cereal
-
4 cups marshmallows
-
24 oz white chocolate
-
1 Pouch Baking Writing Gel I used black, but you can use whatever color you want to!
Directions
Grab your stovetop pot and add in your butter and melt it on medium-low heat. When your butter is melted, add in your marshmallows. Using your spoon spatula, continuously stir until the marshmallows are fully melted and combined with the chocolate. NOTE: If you don't continuously mix, the marshmallow may stick to the pot too much and be hard to use.
Once everything is fully melted in the pot, turn off stove and remove the pot from heat. Add in your fruity pebbles and using your spatula, mix and fold the fruity pebbles into the melted marshmallows.
Grab a stick of butter and butter up your hands to transfer the sticky fruity pebbles onto your baking sheet. Press the fruity pebbles mixture into a flat, evenly distributed sheet that fills the dimensions of your baking sheet.
Put your baking sheet in the refrigerator for 20-30 minutes. Afterwards, remove and cut the fruity pebble sheet into triangles, about the size that can fit in your palm. Grab your cake pop sticks and insert into the base of your triangle. You want them to be about ½-1 inch into your triangle so your pops don't fall off.
Then place the pops into the freezer for 10 minutes while you work on the white chocolate coating.
Grab your second stovetop pot and add in your white chocolate. Turn on medium-low heat and consistency stir until all chocolate pieces are completely melted and you get white liquid chocolate.
Turn heat off while you grab your fruity pebble triangles from the freezer. Using your spoon spatula, transfer spoonfuls of liquid white chocolate over each individual pop until each one is completely coated and starts looking like a ghost!
Then place the pops back in the freezer for 20-30 minutes. For the final step, remove and grab your writing gel to draw faces on each triangle!
Recipe Note
Equipment
2 Medium Stovetop Pots
2 Large Spoons/Spatulas
1 Large Baking Sheet
1 Knife
10 Lollipop Sticks
Storage
Refrigerator: Once the pops are coated and the coating has fully set, place them in the refrigerator in an airtight container. They can stay fresh for up to 2 weeks.
Freezer: Place the pops in a single layer on a baking sheet to freeze for 1-2 hours. Then, transfer them to a freezer-safe container or bag. They can last up to 3 months in the freezer.
FAQ
Is this gluten free?
While none of the ingredients are glutenous, certain packaged ingredients may have been processed in a cross contaminated facility so I suggest reading the packaging of each ingredient you use.
Can this be made dairy free?
Yes! You can make this dairy free by using plant based alternative or diary free ingredients in place of the dairy ones.
