Scary Skull and Pumpkin Pops

Scary Skull and Pumpkin Pops
Yield: about 18 skulls or 15 pumpkins


  • 1 10 ounce package marshmallows
  • 3 tablespoons butter
  • 6 cups crisp rice cereal
  • Lollipop sticks
  • Chocolate chips
  • Mini chocolate chips
  • 1 cup canned vanilla frosting
  • Orange icing color
  • Leaf-green tubed decorating icing

Make It

1. Line a 9 x 13-inch baking pan with foil; coat with cooking spray.

To make skulls:

2. In a large glass bowl, combine marshmallows and butter. Microwave 2 minutes, stir, and microwave 30 seconds more, or until marshmallows are completely melted. Stir in rice cereal. Firmly press mixture into prepared pan. Let cool 30 minutes. Remove from pan, and cut skulls using a 3-inch cookie cutter. Press scraps together and cut more skulls. Insert a lollipop stick into the bottom of each skull. Press chocolate chips into skulls for eyes and nose, and use mini chips for teeth. Microwave vanilla frosting for 12 seconds. Stir and spoon onto top of each skull for a cap. Let dry completely.


To make pumpkins:
  • Prepare recipe as for skulls, adding orange icing color to the melted marshmallows before stirring in cereal. Cut pumpkin shapes using a 3-inch cookie cutter. In a bowl, microwave 1/2 cup chocolate chips and 1/2 teaspoon vegetable shortening for 10 seconds, stir, and repeat until melted. Spread chocolate on a piece of wax paper, refrigerate to set, and cut cat shapes using a mini cookie cutter. Press chocolate cats onto pumpkins (they'll stick!), and pipe cats' eyes using green icing.