S’mores Marshmallow Pops are soft, sweet marshmallows dipped in melted Hershey’s chocolate and sprinkled in crunchy graham cracker crumbs for a fun–and handy–take on those classic s’mores flavors.
A Handy S’mores Treat!
For a crowd-favorite treat that’s easy to make and easy to eat, the S’mores Marshmallow Pops can’t be beat! Soft, sweet marshmallows dipped in melted Hershey’s chocolate and crunchy graham cracker crumbs make a two-bite dessert perfect for those summer get togethers.
A Summer Favorite
S’mores are absolutely a family favorite and we’re always finding new ways to enjoy them. Whether it’s a S’mores Tray around a fire or easy No-Bake S’mores Bars or a cool and refreshing Homemade S’mores Blizzard, we never get enough of this flavor combo!
My kids (like all kids) are huge fans of cake pops and we can’t seem to get out of the Starbucks drive-thru without one. So I thought, why not combine our favorite summer snack with the convenience of a pop? And here you have it! A super handy, delicious s’mores treat that’s easy to eat! You can dress them up for any occasion with different colored straws. So fun!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
Supplies:
How to Make S’mores Marshmallow Pops
- Cover a small baking sheet with parchment paper.
- Cut each paper straw in half. Insert a straw half into each marshmallow.
- Microwave chocolate bars in a small microwave-safe bowl for 90 seconds, stirring every 30 seconds, until melted and smooth.
- Crush graham crackers into another small bowl.
- One at a time, dip each marshmallow halfway into the melted chocolate, letting any excess chocolate drip back into the chocolate bowl.
- Hold the chocolate-dipped marshmallow over the crushed graham crackers and sprinkle it with some of the crushed graham crackers.
- Place the marshmallow, dipped side down, onto the parchment-lined baking sheet.
- Repeat with the remaining marshmallows until all are dipped in chocolate and sprinkled with crushed graham cracker.
- Place the baking sheet in the refrigerator for 10 minutes or until the chocolate is set.
Storage
Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
More Scrumptious S’mores Recipes
What’s S’more delicious than the combination of crunchy graham crackers, melting chocolate, and gooey marshmallow? I can’t think of anything! These Scrumptious S’mores Recipes are fun, creative and delicious!
If you make these S’mores Marshmallow Pops, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
S’mores Marshmallow Pops
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 pops
Description
S’mores Marshmallow Pops take soft, sweet marshmallows dipped in melted Hershey’s chocolate and sprinkled in crunchy graham cracker crumbs for a fun and handy take on those classic s’mores flavors.
Ingredients
- 6 Paper Straws
- 12 Regular Marshmallows
- 4 (1.55 ounce) Hershey’s Milk Chocolate Bars
- 2 Graham Crackers, crushed
Instructions
- Cover a small baking sheet with parchment paper.
- Cut each paper straw in half. Insert a straw half into each marshmallow.
- Microwave chocolate bars in a small microwave-safe bowl for 90 seconds, stirring every 30 seconds, until melted and smooth.
- Crush graham crackers into another small bowl.
- One at a time, dip each marshmallow halfway into the melted chocolate, letting any excess chocolate drip back into the chocolate bowl.
- Hold the chocolate-dipped marshmallow over the crushed graham crackers and sprinkle it with some of the crushed graham crackers.
- Place the marshmallow, dipped side down, onto the parchment-lined baking sheet.
- Repeat with the remaining marshmallows until all are dipped in chocolate and sprinkled with crushed graham cracker.
- Place the baking sheet in the refrigerator for 10 minutes or until the chocolate is set.
- Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
