Monster Marshmallows are a quick and creative Halloween treat that does not require any baking. You just need a few pantry staples and a little imagination. Each one turns out a bit different, which makes it even more fun. They are perfect for classroom parties, Halloween movie nights, or a weekend craft session with the kids.

Marshmallow Monsters by Tessie's Table. — Photo Credit: Tessie’s Table.

This recipe is all about easy fun. All you need are marshmallows, fruit roll-ups, candy eyeballs, and some chocolate. There is no right or wrong way to decorate them. Keep it simple or go over the top with details. Either way, they will be the highlight of your Halloween spread.

Why you’ll love these Monster Marshmallows

No baking required
Just a quick chocolate melt and a little decorating makes them perfect for busy families or party prep.
Let your creativity shine
You can add scars, stitches, colorful hair, or even give them an extra eye or two.
Perfect for parties and snacks
They are always a hit at Halloween gatherings and make great school treats too.

Halloween marshmallow monster pops displayed in glass jars filled with candy corn, surrounded by bowls of sprinkles and candy eyes.

A Monster-Sized Treat We Love Making Every Year

Growing up in Ireland, Halloween was more about homemade costumes and a few sweets, but here in the US it is next-level fun. These marshmallow monsters have become a tradition in our house. I started making them one year when I had lots of fruit leathers in the house, and now we laugh every time we decorate them. Some end up spooky, some look like they just woke up, and somehow that makes them even better.

Ingredients Needed for Monster Marshmallows

Marshmallows – Large ones work best for the classic monster shape
Fruit roll-ups – Cut into skinny strips to wrap like mummy bandages
Chocolate chips – Melted for dipping and adding details
Candy eyeballs – Two per monster, or more if you want to get weird with it
Sprinkles or chocolate curls – Press into the melted chocolate to make fun monster hair

How to make Monster Marshmallows

**For more detailed instructions, please refer to the printable recipe card below.**

Strips of red, green, and purple fruit roll-ups cut on parchment paper with a pizza cutter on the side.

Cut fruit roll-ups into thin strips using a pizza cutter or scissors.

Marshmallows on colorful striped paper straws wrapped with fruit roll-up strips, arranged on a baking sheet.

Push each marshmallow onto a straw and wrap each marshmallow with a few strips to look like bandages.

Glass bowl filled with smooth, freshly melted chocolate for dipping marshmallow pops.

Melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth.

Marshmallow on a purple-striped straw wrapped in red fruit roll-up being dipped into melted chocolate.

Dip the top of each marshmallow into the melted chocolate.

Marshmallow pop wrapped in red fruit roll-up being dipped into a bowl of Halloween-colored sprinkles.

Immediately press the chocolate-covered tops into sprinkles or curls to make fun monster hair.

Decorated marshmallow monster pops with sprinkles and candy eyes on striped straws set on a parchment-lined baking sheet.

Add a small dab of melted chocolate to the back of each candy eyeball, then press it gently onto the front of the marshmallow.

Tray of finished monster marshmallow pops decorated with candy eyeballs, sprinkles, and chocolate details on striped paper straws.

Add a small dab of melted chocolate to the back of each candy eyeball, then press it gently onto the front of the marshmallow.

Variations

Slime Green Monsters – Use green candy melts instead of chocolate for a bright, gooey twist. Great for Frankenstein vibes or alien-style monsters.
Bloody Bandage Mummies – Drizzle red icing over the fruit roll-up strips to make creepy mummy monsters. This adds a spooky little detail without much effort.
Monster Pops – Serve them like cake pops by using lollipop sticks and arranging them in a decorated jar or foam block. They travel well and look great displayed upright.
Chocolate-Dipped Ghosts – Skip the fruit roll-ups and use white chocolate to dip the whole marshmallow. Add eyes and a little mouth for a ghostly version.

Serving Suggestions

Party Platters – Line up the monsters on a Halloween-themed platter with other Monster Treats, Candy Corn Fudge, and Pretzel Spider Webs ( coming soon to the blog) for a festive treat spread.
Individually Wrapped Treats – Wrap each one in a small clear bag and tie with ribbon for a classroom party or Halloween favor.
Topping for Cupcakes – Stick one marshmallow monster into the top of a frosted cupcake for an instant spooky upgrade.
Decorative Centerpiece – Arrange the monsters in a jar filled with candy corn or sprinkles to use as a colorful and edible Halloween centerpiece.
Trick-or-Treat Table Option – Set them out with a sign letting kids choose their favorite monster to take home.

Storage and Freezing

How should I store Monster Marshmallows?

Store your monster marshmallows in an airtight container at room temperature for up to 3 days. Keep them out of direct sunlight or heat, as the chocolate and candy details can melt or slide off.

Can I freeze Monster Marshmallows?

Freezing causes the marshmallows to change texture and the fruit roll-ups to get sticky once thawed. For best results, make and enjoy them fresh within a few days.

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Colorful marshmallow monster pops with red and green fruit roll-up bandages, candy eyeballs, and sprinkle-covered chocolate hair.

Tips & Tricks

Use fresh marshmallows – Older marshmallows can be too stiff or dry, making them harder to decorate and less fun to eat.
Melt chocolate slowly – Microwave in short bursts and stir often. Overheating can cause the chocolate to seize and become grainy.
Cut fruit roll-ups ahead of time – This makes wrapping faster, especially if little helpers are joining in. Lay the strips out so everyone can grab and go.
Stick eyeballs on right after dipping – Add the chocolate to the back and attach them before the coating sets. This keeps them from falling off or sliding around.
Have fun with faces – Don’t worry about making them perfect. A lopsided mouth or wonky eyes just adds to their charm.

More Halloween Treats

FAQ

Can I use something other than fruit roll-ups?
Yes. You can use thin strips of fruit leather or even gummy strips, but fruit roll-ups are the easiest to cut and stretch.
What’s the best chocolate to use for dipping?
Chocolate chips work well, but you can also use candy melts if you want colored monsters. Just avoid chocolate that contains too much oil, or it might not set properly.
Can I make these in advance for a party?
Absolutely. Make them the day before and store them in a single layer in an airtight container at room temperature.
Do I need to refrigerate them to set the chocolate?
Nope. The chocolate will firm up at room temperature. If you’re in a hurry or live somewhere very warm, you can pop them in the fridge for a few minutes.
How do I keep the decorations from smudging?
Once the chocolate is fully set, they should hold up well. Just handle them by the straw and try not to press on the designs.
Can I add extra decorations like candy mouths or colored sugar?
Yes. Get creative with small candies, icing pens, or edible glitter. Just make sure to press them in while the chocolate is still soft.
What if I do not have piping bags?
Use a zip-top bag and snip a tiny corner off. It works great for drawing on stitches and details.
Can I make these allergy-friendly?
You can. Use allergy-safe chocolate and candies and check the labels on all your ingredients to make sure they meet your needs.
Are paper straws safe for food use?
Yes. Most decorative paper straws are food safe, but you can also use plastic sticks if preferred.
What can I do if the eyes keep falling off?
Make sure you are adding a small bit of chocolate to the back of each one and pressing gently into the marshmallow before the chocolate sets.