Hocus Pocus S'mores Pops (Print-Friendly Version)
Chocolate-dipped s'mores pops with candy eyes and marshmallow fluff, perfect for a magical Halloween party treat.
# What You'll Need:
→ S'mores Pops Assembly
01 -
12 graham crackers, halved
02 -
120 grams marshmallow crème
03 -
2 cups (340 grams) semisweet chocolate chips
04 -
3 tablespoons (45 millilitres) coconut oil
05 -
1 bag candy eyes
06 -
1 container black cookie frosting
07 -
12 popsicle sticks
# How to Make It:
01 -
Spread approximately 1 tablespoon of marshmallow crème onto half of the graham cracker halves. Position a popsicle stick on the marshmallow layer so it extends as a handle. Top with remaining graham cracker halves to form sandwiches. Place assembled sandwiches on a parchment-lined baking sheet and transfer to the freezer to set.
02 -
In a medium heatproof bowl, combine semisweet chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until completely melted and smooth—about 1 minute in total. Dip each graham cracker sandwich into the melted chocolate, ensuring all sides are coated. Use a butter knife or silicone spatula as needed to coat evenly.
03 -
Attach one candy eye to the right side of each coated sandwich, positioning it about halfway down the cracker. Return sandwiches to the baking sheet and refrigerate until the chocolate hardens, approximately 15 minutes.
04 -
Using black cookie frosting, draw a circle around each candy eye. Add two semicircles to the outer cracker corners and create ‘stitch’ lines across the chocolate surface to resemble a spell book.
05 -
Refrigerate completed pops until the decorations are fully set, at least 15 minutes before serving.
# Additional Tips:
01 -
Freezing the sandwiches before dipping helps the chocolate set quickly and prevents the marshmallow crème from leaking.