Hocus Pocus S'mores Pops (Printable Version)
# What You'll Need:
→ Main Components
01 -
12 graham crackers, halved (total 24 halves)
02 -
120 grams marshmallow crème
03 -
340 grams semisweet chocolate chips
04 -
45 millilitres coconut oil
→ Decorations
05 -
1 bag candy eyes
06 -
1 container black cookie frosting
→ Other
07 -
24 popsicle sticks
# Step-by-Step Directions:
01 -
Spread approximately 1 tablespoon of marshmallow crème onto 12 graham cracker halves. Place a popsicle stick halfway onto each, ensuring the stick protrudes for a handle. Top with the remaining graham cracker halves to make sandwiches. Arrange on a parchment-lined baking sheet and freeze while preparing the chocolate coating.
02 -
In a medium heatproof bowl, combine semisweet chocolate chips and coconut oil. Microwave in 20-second intervals, stirring after each session, until fully melted and smooth (approximately 1 minute total). Dip each graham cracker sandwich into the melted chocolate, ensuring complete coverage. Use a butter knife or silicone spatula to coat the sides if necessary.
03 -
Press one candy eye onto the right side, about halfway down, of each chocolate-covered sandwich. Return the sandwiches to the parchment-lined tray and refrigerate until the chocolate is set, around 15 minutes.
04 -
Using black cookie frosting, pipe a circle around each eye, two semicircles on opposite outer corners of each sandwich, and draw 'stitches' across the chocolate surface to mimic a spell book appearance.
05 -
Refrigerate decorated pops until the frosting is firm, at least 15 minutes. Serve chilled or at room temperature.
# Helpful Notes:
01 -
Freezing the sandwiches before dipping helps prevent the marshmallow crème from oozing out during coating.
02 -
If microwave is unavailable, melt chocolate gently over a double boiler instead.