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.

Ghost Marshmallow Popcorn Balls – Easy Halloween Snack

Name: Ghost Marshmallow Popcorn Balls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
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

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

Scale

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

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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