Instructions
To start, prepare the graham crackers. Break six graham crackers in half carefully to ensure not to crumble any of the crackers. This can be done using a knife or your hands.
Next, melt white candy coating in the microwave using 30 second intervals, stir in between times.
Dip 3 halves of the graham crackers in a diagonal, covering the cracker with chocolate from corner to corner, lay the partially chocolate covered cracker back onto the parchment paper to allow the chocolate to fully set up.
With the same melted white chocolate, dip one end of a straw into the chocolate then press into one end of a marshmallow until the stick is about ¾ into the marshmallow. The chocolate will act like glue and keep the marshmallow connected to the stick when dipping and handling. Once the stick is inserted into the marshmallow, place on a parchment paper sheet for 5-10 minutes to allow the chocolate to fully set before continuing to the next steps.
Next, prepare the caramel so that you can easily wrap the marshmallow. On a small silicone mat take about 2 tablespoons of the caramel and roll it out with a rolling pin until thin. Use an offset spatula to peel the caramel off of the silicone mat without ripping.
Place the marshmallow in the middle of the caramel and fold the edges of the caramel over the marshmallow.
Gently press the caramel edges together to completely cover the marshmallow. If there is excess caramel it can be cut off using a pastry wheel. When pressing on the caramel to get it to stick together the marshmallow may become misshapen. This can easily be fixed by pressing on the edges of the marshmallow to form it back into a square. Continue until all of the marshmallows are coated in caramel. If you find covering the marshmallow in caramel difficult with the stick already placed. The marshmallows can be wrapped in caramel first then the stick can be inserted with chocolate after.
Dip the caramel wrapped marshmallow in melted white chocolate until it is completely covered. Lift and tap off the excess chocolate.
Place the marshmallow in the middle of a graham cracker that was not dipped in chocolate.
Then, place one of the graham crackers that were dipped in chocolate on top and gently press down. Your final product should look like a s'more on a stick. Continue until all s’mores are created. Let dry on parchment paper for 10-15 minutes or until chocolate is completely set.
The next step is to decorate the tops of the s’mores pops. Start by heating milk or dark candy coating in piping bags until fully melted. This can be done by melting the chocolate in piping bags for 15 second intervals massaging the bag in between times until chocolate is fully melted. Cut a small hole in the tip of the piping bag.
Pipe scroll work or, in a quick sweeping motion, pipe the milk or dark chocolate in the corner diagonally across half of the marshmallow.
Quickly top with sprinkles for decoration. For this recipe we used the trio chocolate covered crispies for added flavor!
It is important to work quickly when topping the chocolate drizzle. If the chocolate is left to set it will harden and sprinkles will not be able to stick to the chocolate. Let chocolate set for 5 minutes to ensure toppings stick and don't fall off when handling and enjoy!
