Owl Marshmallow Pops

Owl Marshmallow Pops are a tasty, three bite snack , a fun party favor, or an adorable addition to an owl themed centerpiece or care package. Making owl marshmallow pops is fun and easy, a “hoot” for the whole family!

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Owls are a popular theme, not just for Halloween, but all year. Though not warm, fuzzy creatures in real life (more like vicious rodent hunting machines), their big, blinking eyes and chubby, round bodies make them particularly appealing as an animated character. Store aisles and online stores abound with selections of owl party decorations, kitchen tools, and travel mugs.

Almost too cute to eat, Owl Marshmallow Pops make great owl party favors or Halloween snacks!

Until recently, I had no idea that owls are a craze. A few years ago, I wrote a tutorial post showing how to easily create chocolate covered Halloween Pretzels. The pin from that post, showing an owl, pumpkin, and ghost, became wildly popular and was shared a few weeks ago by some big online magazines. I am delighted, but was surprised. All of the Halloween pretzels are cute and easy to make, but it’s the owls that caught everyone’s attention. He’s cute. He’s trendy. He’s chocolate. He’s easy to make. What’s not to love?!

Individually wrapped Owl Marshmallow Pops are a care package surprise to be shared!

Obviously, I needed to show my appreciation to the owl enthusiasts of the world. Owl Marshmallow Pops continue the tradition of cute and tasty plus fun and easy to create. The pops are made with just a handful of ingredients. An added bonus, is that Owl Marshmallow Pops can be made to meet many allergy restrictions. I used Dandies Marshmallows and Chocoley dipping chocolate to make Owl Marshmallow Pops that are vegetarian, gluten free, nut free, kosher, and super delicious!

A fun Halloween project for kids!

How to make Owl Marshmallow Pops

• Melt a cup of chocolate pieces in a small bowl at 50% microwave power for 1-2 minutes or until completely smooth when stirred.
• Use the tip of a pop stick to make a hole in the top of a marshmallow.
• Dip that tip into the melted chocolate, then reinsert the stick into the hole on the marshmallow.
  Allow the chocolate to firm at room temperature for 5-10 minutes.
• Dip and twirl the marshmallow in the melted chocolate to coat completely.
• Gently tap off the excess chocolate, to avoid drips, then stand the pop upright in a block of styrofoam.
• After coating 6 marshmallows, place the styrofoam block in the refrigerator for about 5 minutes or just until the chocolate is firm.
• Remove from the refrigerator and attach the sprinkles and candy eyes using melted chocolate as “glue” applied with the tip of a toothpick.
• When the melted chocolate “glue” has dried (about 10 minutes), wrap individual pops in cellophane bags and store at room temperature for up to one week.

Tips for successful Owl Marshmallow Pops

• Don’t skip the step of “gluing” the pop sticks into the marshmallow with melted chocolate then allowing the chocolate to dry. Without the “glue” marshmallows tend to fall of the stick while being dipped and twirled in the chocolate coating.
• The chocolate used makes a big difference to the flavor and to the look of the pops. I specifically recommend dipping chocolate from Chocoley.com. The Chocoley discs melt beautifully, coat easily, require no tempering (yeah!), and are real chocolate for real chocolate flavor. In addition, the smooth, surface sheen from dipping chocolate stays that way for at least a week. Other chocolate must be tempered in order to avoid the foggy white coating that develops on untempered chocolate.
• You may be tempted to add the sprinkle details while the coating is wet. Don’t. The sprinkles slip and slide on the wet chocolate leaving bumps and wrinkles on the surface once it dries. For a smooth surface and more control of sprinkle placement, allow the dipped pops to dry completely before attaching the details.
• Seasonal flavored marshmallows (pumpkin, mint) would also be delicious.
• I used Wilton candy eyes which are readily available at Amazon,  Target, and Michael’s.  This is the smaller of the two sizes of Wilton candy eyes.
• Brown paper raffia stuffed in a glass or jar makes a perfect holder “nest” for owls on sticks! If you don’t have any raffia, put a brown paper grocery bag through a paper shredder to make your own nesting material!

These owl party favors are sure to be a hit!

Whoooooo do you know, that would love some Owl Marshmallow Pops?

5 from 1 vote

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Owl Marshmallow Pops

Makes 20 marshmallow pops

Author The Monday Box

Ingredients

• 1 bag marshmallows
• 1 cup melting chocolate I use Chocoley Bada Bing Bada Boom dipping and coating dark
• 20 plastic pop sticks
• 40 candy eyes
• 20 yellow or orange candy coated sunflower seeds beaks
• 40 mini chocolate chips ears
• 40 orange daisy sprinkles feet
• 2 or 3 styrofoam blocks pop stands

Directions

1. Melt a cup of chocolate pieces in a small bowl at 50% microwave power for 1-2 minutes or until completely smooth when stirred.
2. Use the tip of a pop stick to make a hole in the top of a marshmallow.
3. Dip that tip into the melted chocolate, then reinsert the stick into the hole on the marshmallow.
4. Allow the chocolate to firm at room temperature for 5-10 minutes.
5. Dip and twirl the marshmallow in the melted chocolate to coat completely.
6. Gently tap off the excess chocolate, to avoid drips, then stand the pop upright in a block of styrofoam.
7. After coating 6 marshmallows, place the styrofoam block in the refrigerator for about 5 minutes or just until the chocolate is firm.
8. Remove from the refrigerator and attach the sprinkles and candy eyes using melted chocolate as “glue” applied with the tip of a toothpick.
9. When the melted chocolate “glue” has dried (about 10 minutes), wrap individual pops in cellophane bags and store at room temperature for up to one week.

Packing Tips

Carefully pack wrapped Owl Marshmallow Pops in layers in a plastic storage container. Be sure there is no room for the pops to move when the lid is on. Use crinkled tissue paper to fill any empty space between the pops and the lid. Pack the storage container, inside a well-padded shipping box.

I was not compensated for this post, however I did receive free product from Chocoley.com for use in this recipe. All opinions are 100% my own. I only use and recommend products I believe in.

BAKING TOOLS I USED AND RECOMMEND IN THIS POST:

Halloween pop sticks

Wilton Candy Eyes

Daisy sprinkles

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