Description
Create magical Hocus Pocus-inspired S’mores Pops with this easy recipe, perfect for Halloween treats.
Ingredients
- 12 graham crackers, halved
- ½ cup marshmallow crème
- 2 cups semisweet chocolate chips
- 3 tablespoons coconut oil
- 1 bag candy eyes
- 1 container black cookie frosting
- 12 popsicle sticks
Instructions
- Spread about 1 tablespoon marshmallow crème on half of the graham crackers.
- Place a popsicle stick halfway on the crème, so it sticks out from the graham cracker like a handle.
- Top with the other graham cracker half.
- Place them on a parchment-lined baking sheet and leave in the freezer while you make the chocolate sauce.
- In a medium heatproof bowl, microwave chocolate chips and coconut oil in 20-second increments, stirring between each, until melted and smooth, about 1 minute total.
- Dip graham cracker sandwiches into chocolate, covering completely.
- You may need to use a butter knife or silicone spatula to make sure the sides are coated.
- Stick one candy eye on each “book,” on the far right side about halfway down the graham cracker.
- Place them back on the baking sheet and refrigerate until chocolate has hardened, about 15 minutes.
- Use black cookie frosting to draw a circle around the eye, two semicircles on the outer corners of the graham cracker “book,” and “stitches” on the chocolate-covered graham crackers.
- Refrigerate until set, at least 15 minutes.
Notes
- Ensure the chocolate is completely melted and smooth for a good coating.
- Allow sufficient chilling time for the chocolate to harden properly.
- Get creative with the black cookie frosting for unique book designs!