After a few messes, I ended up drizzling chocolate on top. Dipping was too thick and lumpy and I liked the coordinating colors. Wilton makes a ton of candy melts, you could match these to any special event. Smores Pops were a hit at the party- people enjoyed the balance of squishy marshmallow to crunchy chocolate and graham cracker crumbles.
Makes 30 pops
- 1 bag regular sized marshmallows
- 1 C candy melts (blue)
- 1 C candy melts (orange)
- 2 C chocolate chips
- 2 C graham cracker crumbs
- 1 bag lollipop sticks
- Note: Chocolate melts are available at many craft stores. They are melted white chocolate and come in a zillion colors. Lollipop sticks are also available at craft stores, usually in the same aisle.
Line 2 rimmed baking sheets with wax paper.
Thread 2 marshmallows onto each stick.
Dump candy melts into 2 Ziploc freezer bags. Melt in microwave in 30 second bursts. Pay attention so candy doesn’t burn.
Snip a little bit off the corner, drizzle over marshmallows. If you’re careful you can drizzle it so it wraps down the sides. Complete with both colors.
Dump chocolate chips into a Ziploc freezer bag. Melt in microwave in 30 second bursts.
Snip corner and drizzle over marshmallows. Working quickly, sprinkle with graham cracker crumbs. Allow to completely harden.
Tap off excess crumbs and break off any bits of chocolate hanging out on the sides. Flip over so the blank side is facing up.
Reheat colored candy melts and drizzle on the back. Follow with chocolate and graham cracker crumbs.
These would also look adorable served upright in a mason jar.
Recipe adapted from Hershey’s.com, “Smores Pops Recipe Craft”