Chocolate Covered Marshmallow Pumpkins: Version 2015

Chocolate Covered Marshmallow Pumpkins for Halloween

I really love these little guys.  There just isn’t much of a better bite-size snack around Halloween than these tiny Chocolate Covered Marshmallow Pumpkins.

I’ve made these many times, and this year my girls helped out.  My 5yo made quite a few completely on her own.

It’s a great way to get your kids in the kitchen – the main challenge being getting them not to eat all the marshmallows!

It takes a little bit of time to get all of those tiny marshmallows covered, but it is SO worth it!  Biting into the smooth vanilla-flavored chocolate that surrounds the pillow-like center with that one tiny crunch of the sprinkle “stem” is just utter delight!

Be sure to make a bunch – they’re great to share but will go fast!

Chocolate Covered Marshmallow Pumpkins for Halloween 2

You’re going to need some mini marshmallows, some orange candy melts, and some flower green flower shaped sprinkles, kinda like these or these.  Or, if you can’t find flower shaped sprinkles, you could substitute with regular chocolate sprinkles.

Melt the candy melts according to the package directions, making sure the chocolate is smooth and drips from the fork somewhat easily, but that it’s not very hot.

Meanwhile, separate out the green sprinkles.

Throw a marshmallow in the bowl and use a fork or two to cover it with chocolate.  Scoop it out with the fork and gently tap the fork on the edge of the bowl to get rid of the excess chocolate.  Then use a second fork to scrape the marshmallow off of the first fork and onto some parchment or waxed paper, making sure the marshmallow is upright.

Do this for a few marshmallows, and then take a break to insert a green sprinkle in the top of each pumpkin before the chocolate starts to harden, and trace around it with a toothpick if there is a lot of excess chocolate.  This will make it easier to break off any extra big chunks once it has dried.

Coat the marshmallows until you run out of chocolate.  One bag of candy melts will use up about half a bag of mini marshmallows.  Let the pumpkins sit until fully hardened, about an hour.  Then remove them from the paper.  Store covered… and enjoy!

Be sure to check out my other Halloween marshmallows, too:

Chocolate Covered Halloween Ghost and Pumpkin Mini Marshmallows 1

Chocolate Covered Marshmallow Pumpkins and Candy Corn

Halloween Marshmallow Mummies

Happy (Yummy) Halloween!

Roaming Rosie Signature

Chocolate Covered Mini Marshmallow Ghosts

Chocolate Covered Halloween Ghost and Pumpkin Mini Marshmallows

I have caused myself to possess a strangely large amount of self control by making so many chocolate covered mini marshmallows recently.

You see, the mini pumpkins that I had made earlier this month were gone.  Long gone.  So I made some more.  And some ghosts, too.

And I know what you’re thinking – why would you cover white marshmallows with white candy melts… aren’t the marshmallows ALREADY white??

Well, yes.  Yes they are.  BUT, they weren’t covered in chocolate, were they?

Everything’s better covered in chocolate.

Even bacon.

But I digress.  My point is that they’re a super easy to make snack and they look so fun.  Even though I made the eyes kind of fast and they kind of look like they’re melting.

I figure that adds to the Halloweenish charm.

Chocolate Covered Halloween Ghost Mini Marshmallows

To get the instructions on how to make these ghosts – and the mini pumpkins, too – check out my post:

Chocolate Covered Marshmallow Candy Corn & Mini Marshmallow Pumpkins

To sum it up, I dipped the mini marshmallows in melted white candy melts, let them dry on waxed paper, and when they were dry I piped on some eyes with melted dark cocoa candy melts that were in a little baggy from which I’d snipped off the corner.

But like I said, to get more details, check out the post I linked to above.

Chocolate Covered Halloween Ghost and Pumpkin Mini Marshmallows

Don’t these just look deliciously cute???

I separated the marshmallows into different cupcake liners in a container and surrounded them with candy corn, both for decoration and to keep them in place.

Kind of like a super sweet bento.

And if you really like the combination of chocolate and marshmallows, make sure to also check out:

Halloween Marshmallow Mummies

Happy Halloween!

Roaming Rosie Signature

Chocolate Covered Marshmallow Candy Corn and Mini Marshmallow Pumpkins

Chocolate Covered Marshmallow Pumpkins and Candy Corn

I am in love with these itty bitty mini Chocolate Covered Marshmallow Pumpkins!

As you can see below, I also made some Chocolate Covered Candy Corn Marshmallows, but the little pumpkins were my favorite.  :)

Chocolate Covered Marshmallow Pumpkins and Candy Corn

Here are all the supplies.  The chocolate chips were used for my Mummy Marshmallows, but everything else was used for the Pumpkins and Candy Corn.

For the mini Pumpkins, I used the store brand mini marshmallows, because they were slightly larger than the name brand ones.

Chocolate Covered Marshmallow Pumpkins and Candy Corn

For the Candy Corn Marshmallows, I dipped the large, white marshmallows into yellow candy melts, rolling them slightly to make sure that the candy went about 2/3 of the way up the sides of the marshmallow.

It wasn’t the easiest thing I’ve ever done.

But, tips are as follows:  make sure that the candy melts are melted but not too hot.  Let them sit for a couple of minutes after melting so that they cool down enough to not melt the marshmallow.  I suggest dipping them in while holding them with your fingers, but also using a fork to help you lift them out of the candy.  Knock the fork against the side of the glass/bowl to get rid of excess candy.

Place the marshmallows on parchment paper to dry.  After the yellow candy has hardened, dip them about 1/3 of the way into orange candy melts.

If any excess candy seems to be pooling at the bottom of the marshmallow, trace around it with a toothpick.  This will make it easier to break off the excess candy once it dries.

Chocolate Covered Marshmallow Pumpkins and Candy Corn

The mini pumpkins were SO much easier.

Dip the mini marshmallows into melted (but not too hot) orange candy melts.  Use a fork to take them out of the candy and tap the fork against the side of the bowl to get off the excess.  Place on parchment paper, using another fork to push them onto the paper, and trace around them with a toothpick if too much excess candy is pooling at the bottom of them.

Also, right after dipping the mini marshmallows in the candy melts – or right after doing a few of them – stick a green star or flower shaped sprinkle into the top to represent the stem.

You could use a leaf shaped sprinkle to represent the stem, but the Daisy Flower Sprinkles are easy to find year round.

Chocolate Covered Marshmallow Pumpkins and Candy Corn

Here are the finished Candy Corn Marshmallows.

They were a big hit, even though they didn’t look perfect.

I also gave some away that I put in a dish with the mini pumpkin marshmallows and a handful of actual candy corn.

Chocolate Covered Marshmallow Pumpkins and Candy Corn

I loved these little mini chocolate covered marshmallows so much, mostly because they were little bursts of fun.

The smooth but hardened chocolate surrounds tiny clouds of fluff, and that one sprinkle adds a giant dimension of texture.

They’re kind of addicting.

Chocolate Covered Marshmallow Pumpkins and Candy Corn

I didn’t type up a recipe for these.  To sum it up, though:

For the Candy Corn Marshmallows:  Dip marshmallow 2/3 into melted yellow candy melts.  Let harden.  Dip 1/3 into orange candy melts.  Let harden.  Store covered.

For the mini Chocolate Covered Marshmallow Pumpkins:  Dip mini marshmallows into orange candy melts, covering completely.  Immediately top with a large green sprinkle in the shape of a flower, star, or leaf.  Let harden.  Store covered.

These are the candy melts and spinkles I used:

yellow candy melts orange candy meltswilton daisy flower sprinkles

Enjoy!

Roaming Rosie Signature

Chocolate-Covered Football Pretzels

For Grandpa’s birthday, the girls and I wanted to make him something special.  He loves pretzels, so my first thought was fancy, chocolate-dipped pretzels.

Then, I came across Utz’s football shaped pretzels.

Ooohhh … birthday WIN!

chocolate football pretzels

So, I grabbed a bag of the pretzels, some Wilton chocolate melts in brown (like actual footballs) and blue (just for fun), plus some mini M&Ms and some fun sprinkles.

chocolate football pretzels

After melting the candy in the microwave according to the package directions (always at 50% power!), I dipped the pretzels into the chocolate with a fork, tapped the fork on the side of the bowl to shake off the excess chocolate, and placed them on a sheet of parchment paper I’d laid across the counter.

My girls then scattered M&Ms and sprinkles over the pretzels before the chocolate set.

The 19-month-old made sure there was plenty of candy on the pretzels.  :)

chocolate football pretzels

We let the pretzels cool and set completely on the counter for a couple hours, then sealed them inside an airtight container.

You could use some type of fancy treat bag, but Grandpa was just as happy with a Tupperware wrapped in tissue paper.  :)