Get ready to spook your guests with these adorable Ghost Marshmallow Popcorn Balls! This no-bake Halloween dessert is the perfect balance of sweet, sticky, and crunchy — making it ideal for festive parties or a fun family activity. Shaped into charming little ghosts with candy eyes, this recipe is not only delicious but also easy to make with just a few ingredients and minimal effort. Whether you’re hosting a haunted bash or packing treats for school, these ghostly goodies are sure to disappear fast!
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Why You’ll Love These Ghost Marshmallow Popcorn Balls
These Ghost Marshmallow Popcorn Balls are the ultimate Halloween snack for several reasons. First, they’re incredibly quick to prepare — you don’t even need an oven. Second, they require simple pantry ingredients that are budget-friendly. Third, they’re perfect for all ages, from spooky movie nights to kid-friendly Halloween parties. And finally, they’re customizable with different decorations, making them a great DIY edible craft project. Plus, the marshmallow-coated popcorn delivers that ideal mix of chewiness and crunch that makes every bite irresistible.
What You’ll Need for These Spooky Popcorn Ghosts
• Popped Popcorn: The crunchy base that holds everything together. Use plain popcorn to balance the sweetness.
• Mini Marshmallows: Melted to form the sticky, sweet binder that coats the popcorn.
• Unsalted Butter: Adds richness and helps melt the marshmallows evenly.
• Candy Eyes: Essential for creating that adorable ghost face.
• White Chocolate Melting Wafers: Used to coat the popcorn balls for a smooth, ghostly finish.
• Cooking Spray or Butter: Keeps hands from sticking while shaping the popcorn balls.
Ingredient Swaps for Dietary Needs or Convenience
If you need to switch things up, here are some great alternatives:
• Vegan Marshmallows: Perfect for a dairy-free or vegan version. Just ensure they melt similarly.
• Dairy-Free Butter: Substitute with coconut oil or plant-based butter for a dairy-free treat.
• Dark Chocolate Coating: For a richer twist, swap white chocolate for dark or milk chocolate.
• Homemade Popcorn: Skip the microwave bags and air-pop your kernels for a more natural option.
• Decorative Gel or Sprinkles: If you’re out of candy eyes, use black icing gel or mini chocolate chips.
How to Make Ghost Marshmallow Popcorn Balls – Step by Step
- Prepare the Popcorn: Pop the popcorn and remove any unpopped kernels. Place in a large bowl.
- Melt the Butter and Marshmallows: In a saucepan over low heat, melt the butter, then stir in the marshmallows until smooth and gooey.
- Coat the Popcorn: Pour the melted marshmallow mixture over the popcorn and stir until every piece is evenly coated.
- Shape into Balls: Lightly grease your hands and form the mixture into 10–12 evenly sized balls. Allow them to cool slightly.
- Coat in White Chocolate: Melt white chocolate wafers and dip each popcorn ball to give it a glossy, ghost-like coating.
- Add Eyes: While the coating is still soft, press on two candy eyes per ball to give your ghosts their spooky stare.
- Set and Serve: Let the popcorn balls cool completely to firm up. Serve or store in an airtight container.
Expert Tips for the Perfect Ghost Popcorn Balls
• Grease Up: Use buttered hands or spray oil on your palms before shaping to avoid a sticky mess.
• Don’t Overpack: Keep the popcorn balls loosely packed to maintain that light, crispy texture.
• Cool Before Coating: Let the balls cool slightly before dipping in chocolate to prevent melting.
• Speed Matters: Attach candy eyes quickly after coating so they stick properly.
• Make Ahead: These hold up well for 2–3 days in a sealed container, making them perfect for prepping ahead.
Serving Suggestions and Festive Variations
Serve your Ghost Marshmallow Popcorn Balls as part of a Halloween dessert table alongside other themed treats like pumpkin cupcakes or candy corn bark. Want to mix things up?
• Add Mix-ins: Toss in mini chocolate chips or crushed cookies for extra fun.
• Make Them Mini: Create bite-sized versions for party trays or lunchboxes.
• Spooky Color Variations: Tint the melted marshmallow with food coloring for ghostly green or pumpkin orange balls.
• Gluten-Free Friendly: These are naturally gluten-free — just double-check the marshmallows and decorations for additives.
• Stick ‘Em Up: Insert lollipop sticks to make ghost popcorn pops for easy grabbing.
Why These Treats Are a Halloween Must-Have
There’s something irresistibly fun and festive about these Ghost Marshmallow Popcorn Balls. Beyond being a sweet treat, they’re a creative project that brings the family together. With just a few ingredients and some Halloween spirit, you’ll have a spooky snack that’s both cute and crave-worthy. From school parties to spooky movie nights, these ghostly delights are a guaranteed crowd-pleaser — proving that sometimes, the best Halloween fun comes in the form of sticky fingers and marshmallow smiles.
A Sweet and Spooky Finish to Your Halloween Spread
These Ghost Marshmallow Popcorn Balls are more than just a festive snack — they’re a conversation starter, a kid-friendly activity, and a Halloween tradition in the making. With minimal effort and maximum fun, these treats combine nostalgic flavors with playful presentation, making them perfect for parties, trick-or-treat handouts, or simply enjoying with family at home. Whether you’re making them solo or getting the kids involved, these ghostly bites are sure to become a favorite part of your fall festivities.
Frequently Asked Questions About Ghost Marshmallow Popcorn Balls
Can I make Ghost Marshmallow Popcorn Balls ahead of time?
Yes, absolutely. These popcorn balls store well in an airtight container at room temperature for up to 3 days. To keep them fresh and maintain their texture, avoid refrigerating them, as moisture can make the popcorn soggy.
What kind of popcorn should I use?
Plain, unsalted popcorn is best for this recipe. Air-popped or stovetop-popped popcorn works well and offers the most neutral flavor. Avoid flavored or buttery popcorn, as it can clash with the sweetness of the marshmallows and chocolate coating.
How do I keep the popcorn balls from sticking to my hands?
Lightly grease your hands with butter or cooking spray before shaping the popcorn mixture. This prevents sticking and makes it easier to form evenly sized balls. Reapply as needed while working through the batch.
Can I freeze popcorn balls?
It’s not recommended to freeze Ghost Marshmallow Popcorn Balls. Freezing can change the texture of the popcorn, making it chewy or stale once thawed. For best results, enjoy them fresh or within a few days of making.
More Relevant Recipes
- Knock You Naked Bars: These gooey dessert bars are layered with caramel, chocolate, and a soft cookie crust — ideal for those who love sticky, sweet treats like Ghost Marshmallow Popcorn Balls. They’re indulgent, nostalgic, and great for parties.
- Easy Starbucks-Inspired Birthday Cake Pops: A fun, no-fuss treat perfect for Halloween parties or birthdays. These colorful pops share a similar festive, hand-held appeal and are a big hit with kids and adults alike.
- Cinnamon Roll Cheesecake: This creative twist blends the comfort of cinnamon rolls with the richness of cheesecake. Like the popcorn balls, it’s a playful, crowd-pleasing dessert perfect for holiday spreads or themed gatherings.
Ghost Marshmallow Popcorn Balls
- Total Time: 25 minutes
- Yield: 10-12 popcorn balls
- Diet: Vegetarian
Description
These Ghost Marshmallow Popcorn Balls are spooky, sweet, and super simple to make — perfect for Halloween parties or family fun. Coated in gooey marshmallow and dipped in white chocolate with candy eyes, they’re a no-bake treat kids and adults will love.
Ingredients
- 10 cups popped popcorn: forms the crispy base
- 4 tablespoons unsalted butter: helps melt marshmallows and adds richness
- 10 ounces mini marshmallows: creates the sticky binder for the popcorn
- 12 ounces white chocolate melting wafers: gives the ghosts a smooth, spooky coating
- 24 candy eyes: decorates each popcorn ball with a fun ghostly expression
- Cooking spray or additional butter: prevents sticking when shaping balls
Instructions
- Pop the popcorn and remove any unpopped kernels. Set aside in a large mixing bowl.
- In a saucepan over low heat, melt the butter. Once melted, add mini marshmallows and stir constantly until completely melted and smooth.
- Pour the melted marshmallow mixture over the popcorn. Stir with a silicone spatula until all popcorn is evenly coated.
- Grease your hands with cooking spray or butter, then shape the popcorn mixture into 10–12 balls, pressing gently but firmly.
- Melt the white chocolate wafers according to package instructions.
- Dip each popcorn ball in the white chocolate to coat or drizzle over the top for a ghostly effect.
- While the coating is still soft, place two candy eyes on each ball.
- Let the popcorn balls cool and set at room temperature before serving.
Notes
- Use plain popcorn without salt or butter to balance the sweetness.
- Form the balls while the mixture is warm but not hot for easier shaping.
- Store in an airtight container at room temperature for up to 3 days.
- Do not refrigerate, as moisture can make the popcorn soggy.
- Optional: Insert lollipop sticks to turn them into ghost pops.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 popcorn ball
- Calories: 180
- Sugar: 18g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg