S’mores Pops

If you’re looking for a quick and easy treat that will be a big hit, you’ve come to the right spot.  These s’mores pops are to.die.for (and who doesn’t love food on a stick??) and seriously take less than 10 minutes to put together.  I was about to spend too much money on specialty truffles at Whole Foods last weekend for Kyle’s Valentine’s Day treat but since I’m always concerned about allergens in the foods he eats, I opted to make a few things of my own, including these s’mores and some chocolate-covered Oreos.  There’s not much I can say here about technique because they really are so easy so my only advice to you is to use the best chocolate you can afford. I used Callebaut milk chocolate which I always have on hand.  Callebaut is a Belgium chocolate and while some people turn up their noses at milk chocolate this is seriously some of the best I’ve ever tried.  It reminds me so much of the fantastic chocolate available in France (and other parts of Europe of course) and makes for a satisfying chocolate fix all by itself.   As far as the marshmallows go, you could make your own but I didn’t have the time last weekend so I picked up a package from the Whole Foods bakery and they were definitely more fresh than bagged marshmallows.

It’s possible that I saw these posted on another blog and filed the idea away in the recesses of my brain but I honestly can’t remember where I may have seen them.

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S’mores Pops

source: Smells Like Home (though not an original SLH idea)

• 7 oz large marshmallows
• 10 oz good milk chocolate, chopped
• 1/4 cup graham cracker crumbs
• lollipop sticks (4 inch)

1. Line a baking sheet with parchment paper.
2. In a heat proof bowl set above a pot of simmering water, melt chocolate.  Meanwhile, insert lollipop sticks into the centers of the marshmallows, far enough in so that the marshmallow will not fall off when dipping.  Put graham cracker crumbs in a small bowl.
3. Dip marshmallows in chocolate, covering completely, allowing excess chocolate to drip off.  Quickly dip or roll them into the graham cracker crumbs and place them (standing up on the marshmallow end) on the parchment paper.  Either allow the chocolate to set at room temperature or place them in the refrigerator until ready to serve.

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