This Halloween popcorn pops recipe is perfect for Halloween parties and events, and easier to make than you’d think! Kids and adults will love eating their sweet, pumpkin-spiced popcorn off of a stick!

Popcorn, popcorn, popcorn. Can you believe I’ve pretty much only been eating it out of a bowl? Well, I’d say it’s due time to put it on a stick and eat it like a lollipop, right? Popcorn and I go way back – to Sunday night TV nights with my family – but the truth is, it’s an extremely versatile treat.
We’ve done savory popcorn with Cool Ranch popcorn and we’ve done fruity with orange creamsicle popcorn. We are now well into fall (I still cannot believe it!) andHalloween is rapidly approaching. I’m sure you all have parties, school events, or gatherings where you need to bring a treat along with you! These pumpkin spice popcorn pops are the perfect thing.
Kids love anything on a stick… and let’s face it, adults kinda do too. And anything pumpkin spice is alllll the rage.
My popcorn pops are flavored with pumpkin spice and held together by sweet, meltedCampfire® Marshmallows. They have a lot of fun Halloween marshmallows available like the super fun Scary Berry Campfire® Marshmallows, but for this recipe I stuck with the classic Mini Marshmallows.
I always keep a bag on hand! They melt down perfectly to coat the popcorn and hold these cute little pops together. Your guests will be able to eat them off the stick andkeep their hands from getting sticky.
Other than the marshmallows, for this recipe I used my homemade pumpkin pie spice, these fun lollipop sticks, and of course my trusty air popper. I also used candy melts to decorate them along with some fun Halloween sprinkles – because I can never resist picking up sprinkles at the grocery store! I rolled some in orange sugar and kept those simple – but I think they are my favorites.
You can have fun with this recipe and do it any way you want. Get creative and make them look like pumpkins! Get the kids involved in decorating. The sky is the limit!

Halloween Candy Bark is melt in your mouth smooth, yet crunchy, sweet and a bit salty. Plus you won’t believe how easy it is to make! This is a perfect treat for a party or to package up as gifts.

I have to admit that I loved Halloween growing up. It was so much fun to dress up and go out into the cool, crisp night air and get candy from houses in the neighborhood. Seeing all of the overly excited children dressed up in their finest costumes made it all too magical. Since I can’t Trick or Treat anymore, I love that the Food Network devotes a whole month to the Halloween Holiday. My son Brandon found this darling video for me and we dropped everything to go get the ingredients (I will use any excuse to get candy)! This Halloween Candy Bark looked so cute and turned out to be the simplest 2-step recipe. It is also a great way to use up your leftover Halloween candy!

When making this delightful recipe we came to one quick discovery; if you want your chocolate bark to remain white, we recommend letting it sit a little longer cooling than recommended. We found that the milk chocolate mix-ins immediately started to melt. We waited exactly 8 minutes as the recipe suggested and then quickly stirred in the candy, but the Reese’s and Rolo caramels started to melt slightly (like that’s the biggest concern in the world). So, our white chocolate bark turned a light cocoa color instead (again, why am I even mentioning this travesty). Finally, you are supposed to let it set at room temperature for a couple hours. Frankly I think we lasted 30 minutes and couldn’t take it any longer (we sound like big kids here, but not our fault, it looked too inviting). We stuck the baking tray in the freezer for several minutes and sure enough it cooled in no time. You probably will have more self-control than we did, and let it sit out the proper amount of time. Food Network may even revoke our TV membership if they find out what we did.

Oh my goodness, it was soooo good! The white chocolate is the perfect compliment to all of the various candy flavors, it doesn’t overpower it like milk or dark chocolate would. However, the next time we make Halloween Candy Bark, we have the perfect solution for the 2 hour wait. We figured we will use the time to make Spiced Pumpkin Chocolate Chip Loaf.  We know, we probably should have said Split Pea Soup or something with vegetables to offset all the sugar. Well we did eat carrots while making the bark, so does that count?