These Marshmallow Halloween Bats are the perfect Halloween no-bake activity, and consequently a wonderful thing to make with the whole family this October! They’re cute and fun, and made with Epic Snax’s Giant Toastin’ Marshmallows for a surprisingly gooey, chewy texture. Simply dip generously in dark chocolate, and add Oreo wings and edible eyes for a really fun treat to share with everyone this Halloween. With only 4 ingredients, they taking less than an hour to make and, all in all, your kids will absolutely love creating these themselves.

5 reasons I love these Marshmallow Halloween Bats:

  1. Only 4 ingredients
  2. No-bake and quick to make
  3. Perfect to make with kids
  4. Great for Halloween parties or trick or treating
  5. Gooey, chocolatey and fun
These marshmallow halloween bats are chocolate covered marshmallows with Oreo halves for wings and edible eyes sit on a dark grey fringed napkin against a light grey backdrop.

What you’ll need:

As I’ve said, this recipe really is so simple that it only contains 4 ingredients. Here’s what you’ll need to make these Marshmallow Halloween Bats:

  1. Oreos. Super chocolatey and undoubtedly perfect for creating the “wings” on these bats.
  2. Epic Snax Giant Toastin’ Marshmallows. Perfect for that gooey, chewy bite.
  3. Dark chocolate. Make sure to use 70% or above for that perfect bittersweet flavour. If you’re not a fan of dark chocolate, then switch for milk chocolate if you prefer.
  4. Edible eyes. You can find these in most supermarkets, but any other edible Halloween decorations will suffice.
  5. Wooden skewers. While you can use pop sticks for this recipe, I personally prefer wooden skewers with a sharp tip in order to make life easier.
Three chocolate covered marshmallow halloween bats with Oreo halves for wings and edible eyes sit on skewers in an empty metal can. A few more can be seen scattered around on a dark grey fringed napkin against a light grey backdrop.

How do I make these Marshmallow Halloween Bats?

These Marshmallow Halloween Bats are so super easy to make, you’ll have them ready in no-time. Here’s how:

  1. First, gather your ingredients. You’ll need a pack of Oreos, some edible eyes, Epic Snax’s Giant Toastin’ Marshmallows, dark chocolate and some wooden skewers.
  2. Second, skewer the marshmallows. Pierce the marshmallows with the pointed end of your skewer until the marshmallow is on the skewer securely. Repeat with all the marshmallows.
  3. Third, dip your marshmallows in the melted chocolate. Line a baking tray with parchment and line up all your Oreo halves like wings, then melt your dark chocolate in a heatproof bowl set over a saucepan of simmering water. After that, let the excess drip off and then place the marshmallows on top of the wings on the parchment paper.
  4. Fourth, add the edible eyes. Pop two edible eyes on each marshmallow and put in the fridge to set.
  5. Top top: in light of Halloween, make these significantly more spooky with extra edible decorations like witches hats or fangs.

See how I made these over on Instagram!

Chocolate covered marshmallows with Oreo halves for wings and edible eyes sit on a dark grey fringed napkin against a light grey backdrop.

Marshmallow Halloween Bats

These Marshmallow Halloween Bats are a fun and perfect spooky activity to make with kids or the rest of the family this October!
Prep Time 30 minutes
Total Time 50 minutes
Course Dessert, party, Snack
Servings 20 skewers


  • 1 pack regular chocolate Oreos
  • 20 Epic Snax Giant Toastin' Marshmallows
  • 100 g dark chocolate 70% or above
  • 1 pack edible eyes


  • Line a baking tray with baking parchment and set aside.
  • Gently twist and turn the Oreos to split them into two halves. Using a small knife to carefully scrape the cream filling from the cookies, then use a chef's knife to cut each cookie round into two semi-cirlces. Place two cut halves of Oreo cookies beside each other – with the curved edge at the top. This will create the 'wings'. Repeat with the rest of the cookies.
  • Skewer all of your marshmallows, poking the sharp edge of your stick through the middle until the marshmallow is firmly secure.
  • Break your chocolate into a heatproof bowl and then set over a saucepan of simmering water on a medium-low heat. Simmer until all the chocolate has melted and is smooth.
  • Dip the marshmallow into the melted dark chocolate, turning them around to ensure you cover all of it. Gently wait for any excess chocolate to drip off before placing on top of two of the 'wings' on your baking parchment.
  • Place two edible eyes onto each chocolate dipped marshmallow and repeat for all 20.
  • Put the tray in the refrigerator for at least 1 hour to firm up. Then, enjoy!

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September 11, 2023