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These Hocus Pocus Marshmallow Pops are such a fun and easy treat for brewing up some Halloween fun! Colored candy melts, large marshmallows, and edible glitter are all you need to make this dessert that’s more sweet than spooky.
Halloween has always been my favorite holiday and Hocus Pocus is my favorite Halloween movie. I have been one of those people hoping for years that a sequel would be made and I’m thrilled that it’s happening!
I love making Disney copycat recipes and after making our Hocus Pocus Cupcakes, I had the idea to use the same color scheme to come up with another Sanderson Sisters-inspired goodie and thought that chocolate covered marshmallow pops would be the perfect thing! Not that I have seen these at any of the Disney parks yet, but they remind me of the Tigger Tails you can get at Pooh’s Corner.
Why you’ll love this recipe
- It takes all of 10 minutes to thread the marshmallows on the sticks and melt the chocolate candy melts.
- It’s super kid-friendly and perfect for them to help with since kids love marshmallows and dipping!
- The chocolate coating seals in the freshness so the marshmallows stay nice and soft so you can make them in advance.
- Kids and adults love them and they are perfect for wrapping in treat bags to share with friends!
What you’ll need
There are only three ingredients in these marshmallow pops!
- Yellow, orange, and purple candy melts (or white candy melts and food coloring that is made specifically for chocolate)
- Large marshmallows
- Treat sticks
- Edible glitter
I found the candy melts, edible glitter, and treat sticks at my local craft store. You will also want a large baking sheet lined with parchment paper to lay the marshmallow pops on to set in between dipping in each color.
How to Make Hocus Pocus Marshmallow Pops
- Start by melting the different colors of candy melts in large bowls by microwaving them using short 20-second bursts of power and stirring between each blast until melted and smooth. Transfer the colors to tall, narrow glasses for easier dipping.
- Skewer three large marshmallows on each treat stick to make the marshmallow pop. If you want these to taste more like the tigger tails at Disneyland, you could always dip them in caramel at this point and let that set up before proceeding.
- Plunge each of the marshmallow pops into the yellow melted chocolate first, covering the marshmallows all the way up to the stick. Shake off excess chocolate so it doesn’t pool or puddle, then lay it flat on a baking sheet lined with parchment paper to set up. Repeat with all of the sticks.
- By the time you finish dipping all of the sticks in the yellow, the first ones will likely be set up enough to dip them into the orange candy melts. Dip only up to the second marshmallow this time, leaving the yellow coating exposed on just one of the marshmallows.
- Repeat the process a third time by dipping just the top marshmallow into the purple candy melts. If needed, you can stick the marshmallow pops in the fridge for a few minutes between each color to help them set up more quickly.
- Lightly brush edible glitter dust onto the finished marshmallow pops once the chocolate coating has set up for a shimmery, magical effect and you’re done!
You can find it at most craft stores, like Joanns, Michaels, or Hobby Lobby. If you have any trouble finding the right colors, you can buy plain white candy melts and use chocolate-specific food coloring that you can get in craft stores or on Amazon. You will need both this set and this one to do all three colors. Just don’t attempt this with regular food coloring , which will make the chocolate seize up.
You can store them in a single layer at room temperature in an airtight container for up to one week.
Edible glitter is a fun, totally edible way to add a little sparkle to your treats! It doesn’t actually add any noticeable flavor though. You can find it at most craft stores or get it here on Amazon.
If you have leftover melted chocolate, use it to dip pretzels, Oreos, graham crackers, or make peanut clusters! No sense in letting it go to waste!
- Go slow melting the chocolate candy melts for best results. Many microwaves have a “melt” function for chocolate that will heat whatever you are melting at partial power. Even still, stop the microwave every 15-20 seconds to stir so you don’t risk overheating the chocolate, which could cause it to seize.
- It’s totally normal for the candy melts to hold their shape at first. But stir them anyway to disperse the heat and continue the process.
- You can also melt chocolate and candy melts in a double boiler over simmering water or in a heat-safe bowl set over a pan of simmering water. The instant pot also works well for this too.
- If you have difficulty melting the chocolate candy melts and it turns out too thick, you can try adding a small amount of coconut oil or shortening and stirring that in until it gets thinner. Just be careful not to add too much, or the chocolate will not set.
More Halloween Recipes
- Healthy Halloween Snacks
- Chocolate Peanut Butter Cup Monster Cookies
- Dark Chocolate Halloween Chip Cookies
- Halloween Sugar Cookie Bars
Hocus Pocus Marshmallow Pops
- 1 (12-ounce) bag large marshmallows
- 11 (6-inch) treat sticks
- 12 ounces yellow candy melts
- 12 ounces orange candy melts
- 12 ounces purple candy melts
- Edible glitter, optional
- Stick three marshmallows onto each treat stick.
- Melt the candy melts per the package directions by heating in the microwave using short bursts of heat or in a double boiler. Pour the melted chocolate into tall glasses.
- Line a baking sheet with parchment paper or a silicon baking mat.
- Dip the marshmallows into the melted yellow chocolate first until all the marshmallows on the stick are completely covered. Scrape one side of the marshmallows against the side of the glass to remove excess chocolate so it doesn't puddle. Place them onto the baking sheet and let the chocolate set for two minutes in the fridge.
- Dip the marshmallows into the melted orange chocolate until it covers the first two marshmallows on the stick, leaving only the bottom marshmallow showing the yellow chocolate. Again scrape one side of the marshmallows against the side of the glass to remove excess chocolate. Place them back on the baking sheet and let the chocolate set for another two minutes in the fridge.
- Dip the marshmallows into the melted purple chocolate, covering only the top marshmallow. Scrape one side of the marshmallow pop against the glass and place on the baking sheet. Let this set for two minutes in the fridge.
- Brush the chocolate all over with the edible glitter for a magical sparkle, if desired.
- Colored Dipping Chocolate: If you have a hard time finding all of the colors, you can buy plain white candy melts and use food coloring that is specific for chocolate. Do not try coloring the white chocolate with regular food coloring or it’s likely that the chocolate will seize up. The best place to find colored dipping chocolate is at most craft stores or online.
- Storage: Marshmallow pops can be stored at room temperature in an airtight container on the counter for up to a week.
- Toubleshooting: If your chocolate is too thick, you can add a small amount of coconut oil or shortening until it gets thinner. Just be careful that you’re not adding too much, or the chocolate will not set properly.