S'MORE POPS
A clever way to eat s'mores without the campfire, our yummy S'more Pops showcase marshmallows, chocolate bars and crushed Golden Graham cereal on lollipop sticks.
Provided by By Jessica Walker
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 4
Steps:
- In small microwavable bowl, microwave chocolate on High 1 minute, stirring twice, until chocolate can be stirred smooth.
- Dip each marshmallow halfway into melted chocolate. Insert stick into chocolate side of marshmallow; sprinkle with crushed cereal. Place on plate; let stand at room temperature until chocolate hardens, about 1 hour.
- Using kitchen torch, toast top of each marshmallow.
Nutrition Facts : ServingSize 1 Serving
MARSHMALLOW S'MORES POPS
Toasting the marshmallows in this recipe adds a campfire flavor to the finished pop, but if you are short on time they are also adorable and delicious using an untoasted marshmallow.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 18 pops
Number Of Ingredients 5
Steps:
- Preheat the oven broiler. Line a rimmed baking sheet with aluminum foil. Lay the marshmallows on the foil, long side facing up (as opposed to standing up on the short end). Place under the broiler and cook until the marshmallows are golden brown and toasted, 10 to 15 seconds. Cool completely on the baking sheet. The marshmallows will firm up again in the center so you can skewer them.
- While the marshmallows cool, put the graham crackers in a resealable plastic bag and seal. Crush with a meat mallet, rolling pin or can until they are fine crumbs with a few small chunks.
- Heat the butter in a small skillet over medium heat. Add the crumbs and cook, stirring, until toasted and a few shades darker, 3 to 4 minutes. Remove from the heat, pour onto a plate and cool completely.
- Once the marshmallows have cooled, skewer them and set aside.
- Finely chop the chocolate and reserve one-quarter of the chocolate separately. Put the rest in a heatproof bowl and set over a small pot with 2 inches of simmering water, making sure the water does not touch the bottom of the bowl. Cook, stirring, until melted and smooth. Remove from the heat and stir in the reserved chopped chocolate until melted. This technique will help the chocolate set hard without having grey streaks, called bloom, on your pops.
- Drizzle the skewered marshmallows with some melted chocolate and sprinkle with crumbs. Set the sticks into the open grids in a wire rack, so they stay upright, until the chocolate is set. Repeat with the remaining marshmallows, chocolate and crumbs.
- Fill a few tall glasses with marshmallows and set the finished pops, stick-side down, into the glasses for serving.
FROZEN S'MORE POPS
Turn chocolate pudding into a sweet frozen s'more treat with marshmallow crème and Golden Grahams cereal. This is one s'more you'll want to keep away from the campfire!
Provided by By Jessica Walker
Categories Dessert
Time 5h15m
Yield 10
Number Of Ingredients 6
Steps:
- Make pudding mix as directed on box using milk. In small bowl, mix marshmallow creme and crushed cereal.
- Into each paper cup, layer 2 tablespoons pudding, 1 tablespoon marshmallow-cereal mixture and 1 more tablespoon pudding.
- Place small piece of foil over top of each cup. Make small slit in center of each piece of foil; insert stick. Place cups on tray. Freeze at least 5 hours.
- Tear off paper cups and serve.
Nutrition Facts : ServingSize 1 Serving
S'MORE SHORTCAKE POPS
Treat your guests with these delicious shortcake pops made using Original Bisquick® mix - a perfect dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. To measure Bisquick mix, lightly spoon into measuring cup; level off. In medium bowl, stir Bisquick, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely; about 20 minutes.
- With fingers, crumble shortcake into large bowl. Add marshmallow creme; mix well with spoon, pressing with back of spoon if necessary, until dough forms. Form dough into 36 1-inch balls (mixture will be a little sticky). Place on cookie sheet. Insert craft sticks into shortcake balls but do not poke all the way through other side.* Gently squeeze shortcake balls around craft sticks. Freeze 15 minutes.
- In small microwavable bowl, melt chips and shortening uncovered as directed on package of chips. Stir until smooth. When dipping shortcake balls, work with 5 to 10 at a time, keeping the rest in the freezer. Gently dip each shortcake ball two-thirds into chocolate mixture; allowing excess chocolate to drip back into bowl. Sprinkle balls with small amount of graham cracker crumbs. Repeat with remaining shortcake balls and melted chocolate mixture. Place in white or green polystyrene foam to allow chocolate to harden. Once chocolate is hardened, eat immediately or store covered in refrigerator. If refrigerated, uncover and allow shortcake pops to stand at room temperature 15 minutes before serving.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 serving, Sodium 115 mg, Sugar 9 g, TransFat 0 g
KIDS LOVE S'MORES POPS!!
This is a very "kid friendly" recipe I invented when I was 9 for my parent's Super Bowl party 2 years ago. They were a HUGE hit!! They are soooooo easy to make too!
Provided by PinkPrincess
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Crush grahm crackers in a big zip lock bag until they are like bread crumbs.
- Place crumbs in a bowl.
- Melt chocolate in a double boiler or in the microwave (my mom did this part) stirring often until smooth.
- Stick a toothpick in a marshmallow and dip in chocolate all the way then in grahm cracker crumbs half way.
- Set on wax paper to dry.
- EAT!
Nutrition Facts : Calories 277.1, Fat 9.1, SaturatedFat 4.4, Sodium 129, Carbohydrate 50.4, Fiber 2, Sugar 32.5, Protein 2.9
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S'MORES POPS RECIPE | GIMME SOME OVEN
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- Begin by twisting the lollipop sticks until they are securely in the middle of the marshmallows. (Insert them on the flat, not rounded, side of the marshmallows. Then push them in until they almost poke through.)
- Place the graham crackers in a strong ziplock bag, and use a rolling pin (or whatever you’d like) to crush them until they are finely crumbled. Transfer the graham cracker crumbs to a small bowl.
- Heat the chocolate chips in a double-boiler or (carefully!) in the microwave until they are melted.*
- While holding the stick, carefully dip a marshmallow in the chocolate mixture until it is completely covered. Then gently roll the sides and top of the marshmallow in the graham cracker crumbs until they are well-coated. Place on a plate or on wax paper to let cool and dry. Repeat with remaining marshmallows.
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