Smores On A Lollipop Stick Recipes

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.

Steps:

• In a small microwave-safe bowl, microwave 2/3 cup milk on high for 1-1/2 minutes. Add marshmallows and 1 cup chips; stir until smooth. Drop by tablespoonfuls onto 24 graham cracker halves; spread evenly. Top with remaining graham cracker halves; press down gently., Microwave remaining milk for 1-1/2 minutes. Add remaining chips; stir until smooth. Drizzle over cookies; decorate with sprinkles. Let stand for 2 hours before inserting a pop stick into the center of each.

Steps:

• While melting chocolate (either in the microwave or in a chocolate pot) poke a lollipop stick into each of the marshmallows and set aside.
• Crush the graham crackers finely and set in a shallow bowl. you can use the pre-made crumbs but I find there's a difference in taste and texture.).
• When chocolate is ready dip one the marshmallow sticks into the hot chocolate just enough to coat and immediately roll in graham cracker crumbs. Repeat with each marshmallow until all are done. When sufficiently dry place each in a food-safe baggie (check out A.C.Moore's candy supplies) and tie with a colorful ribbon.
• I pack mine up in altered paint cans so get your creative juices flowing and find a container you can personalize that shows off your talents.
• Kids love to make -and eat- them!

Steps:

• Line a baking sheet with parchment paper. Place the graham cracker crumbs in a shallow dish and set aside. Spear the marshmallows with the cocktail picks.
• Melt the chocolate chips in a double boiler over medium heat, stirring occasionally. Dip the marshmallow sticks in the chocolate, one at a time, and let any excess drip off. Roll in the graham cracker crumbs and place on the prepared baking sheet. Serve immediately. Or if you'd like the chocolate to set, refrigerate about 1 hour before serving.
• Line a baking sheet or dish with parchment paper. Stir the gelatin into 1/3 cup water.
• Place the granulated sugar, 1/3 cup water and corn syrup in a small saucepan over medium-high heat. Bring to a boil, stirring, and cook until the sugar dissolves and the temperature reaches 240 degrees F. Carefully pour the sugar mixture into the gelatin mixture, stirring constantly. Let sit for 5 minutes.
• Using an electric mixer, whip the egg whites until soft peaks form. With the mixer on medium-low speed, pour the sugar-gelatin mixture into the egg whites in a slow, steady stream. Continue whipping until stiff peaks form. Pour the mixture into 8-by-8-inch baking sheet or dish and refrigerate until stiffened, about 3 hours.
• Turn the marshmallow out onto a surface sprinkled with powdered sugar; peel off the parchment. Cut into 4 cubes and insert a bamboo stick into each.

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.

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature or until mixture reaches a spreading consistency, about 10 minutes., Spread chocolate mixture over half of the graham crackers. Spread marshmallow creme over remaining graham crackers; place over chocolate-covered crackers, pressing to adhere., Melt dipping chocolate according to package directions. Dip each s'more halfway into dipping chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until dipping chocolate is set., If desired, drizzle tops with melted white candy coating; let stand until set. Store in an airtight container in the refrigerator.

Steps:

• For 1 1/2 minutes, microwave on high 7 oz (1/2 can) of sweetened condensed milk in a microwave-safe bowl.
• Stir in 1 C chocolate chips until smooth and then stir in marshmallows.
• Spread chocolate-marshmallow mix evenly onto 11 graham cracker halves (approximately 1 heaping teaspoon).
• Top with remaining graham cracker halves and place on waxed paper.
• Microwave remaining sweetened condensed milk on high for approximately 1 1/2 minutes.
• Stir in remaining 1/2 C chocolate chips and stir until smooth.
• Drizzle chocolate over cookies and sprinkle with desired toppings (suggestions: chopped peanuts, M&M's, sprinkles/jimmies, crushed candy canes).
• Let stand for 2 hours or put into refrigerator for 30-45 minutes to set.
• Insert a craft or lollipop stick into the center of each.

Steps:

• In microwave-safe bowl, microwave half of the sweetened condensed milk on high for 1 1/2 minutes. Stir in 1 cup chips until smooth; stir in marshmallows.
• Spread evenly by heaping tablespoonfuls onto 11 graham cracker halves. Top with remaining graham cracker halves; place on waxed paper.
• In another microwave-safe bowl, microwave remaining condensed milk on high for 1 1/2 minutes; stir in remaining 1/2 cup chips stirring until smooth.
• Drizzle mixture over cookies and sprinkle with desired toppings. (i.e. - candy, nuts, etc.).
• Let stand 2 hours; insert a wooden craft stick into center of each cookie.