Hocus Pocus S'mores Pops (Printer-Friendly Version)
Magical chocolate-dipped s'mores pops with marshmallow centers and candy eyes, inspired by classic Halloween tales.
# Required Ingredients:
→ Main Components
01 -
12 graham crackers, halved (24 squares)
02 -
1/2 cup (about 120 g) marshmallow crème
03 -
2 cups (340 g) semisweet chocolate chips
04 -
3 tablespoons (45 ml) coconut oil
→ Decorations
05 -
1 bag candy eyes
06 -
1 container black cookie frosting
# Step-by-Step Instructions:
01 -
Spread approximately 1 tablespoon marshmallow crème onto half of the graham cracker squares. Position a popsicle stick halfway along the marshmallow, allowing the end to protrude for holding. Top each with a remaining graham cracker square to form sandwiches. Transfer to a parchment-lined baking sheet and freeze while preparing the coating.
02 -
In a medium heatproof bowl, combine chocolate chips and coconut oil. Microwave in 20-second bursts, stirring between each, until fully melted and smooth, usually about 1 minute. Alternatively, melt on the stovetop over gentle heat if preferred.
03 -
Immerse each graham cracker sandwich into the melted chocolate, ensuring complete coverage. Use a butter knife or silicone spatula to coat all sides evenly. Press a single candy eye onto the right side of each chocolate-covered sandwich. Arrange on the lined baking sheet and refrigerate for 15 minutes to set the chocolate.
04 -
Use black cookie frosting to draw a circle around the candy eye, two semicircles at the outer corners, and decorative “stitches” on each chocolate-covered sandwich for a spell book effect.
05 -
Return decorated pops to the refrigerator for a minimum of 15 minutes or until completely set.
# Handy Cooking Tips:
01 -
Freezing the sandwiches after assembling helps prevent the marshmallow crème from softening when dipped into warm chocolate.