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Tray of Halloween Monster Popcorn drizzled with coloured white chocolate and sprinkled with candy eyes and mini marshmallows.

Halloween Monster Popcorn

Halloween Monster Popcorn is an easy, no-bake Halloween treat made with popcorn, three colours of white chocolate, marshmallows and candy eyes.
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Course: Dessert
Cuisine: American
Keyword: halloween popcorn
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8
Calories: 178kcal
Author: Kate | You Say Potatoes

Equipment

  • Popcorn maker
  • Baking Sheet

Ingredients

  • ⅓ cup popcorn kernels popped (or about 8 cups plain popped popcorn)
  • 7 ounces white chocolate
  • 1 teaspoon coconut oil
  • 1 teaspoon black cocoa
  • Few drops green gel food colouring
  • ¾ cup mini marshmallows
  • Candy eyes

Instructions

  • Pop the popcorn and remove and discard (or pop) any unpopped kernels. Spread the popcorn over a large parchment-lined baking sheet.
  • Melt the white chocolate in 30 second bursts in the microwave and stir until smooth.
  • Divide the melted chocolate into three bowls.
  • Stir the coconut oil into one of the small bowl until it melts, (the cocoa will absorb moisture, so it’s only this bowl that needs the coconut oil), then stir in the black cocoa until smooth.
  • Stir a few drops of green gel food colouring into another bowl to get a bright green colour. Leave the final bowl white.
  • Drizzle the white, green and black chocolate all over the popcorn on the baking sheet.
  • While the chocolate is still wet, scatter it with the mini marshmallows and candy eyes.
  • Leave until the chocolate has set, about 30 minutes, then break everything apart into messy clusters.
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Notes

  • Use completely dry equipment. Even a small amount of water can cause melted chocolate to seize and become thick.
  • Avoid heavily buttered popcorn. Excess butter can leave the popcorn greasy and interfere with the chocolate coating.
  • Keep the popcorn in a single layer. This helps the chocolate reach more pieces without needing to stir everything together.
  • Use colouring suitable for chocolate. Water-based colouring can make white chocolate stiff or grainy.
  • Have decorations ready before melting. This prevents the chocolate from setting while you're searching for sprinkles.
  • Don't add too much black cocoa. It absorbs fat and can make the chocolate difficult to drizzle.
  • Break the clusters gently. Pulling them apart rather than crushing them preserves the popcorn's crisp texture.
  • Allow the coating to set fully before storing. Otherwise, the clusters may stick together inside the container.

Nutrition

Calories: 178kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 27mg | Potassium: 90mg | Fiber: 1g | Sugar: 17g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 0.3mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.