What’s on the desert menu today? S’mores pops!!! Nothing says summertime like s’mores, but why not make this yummy snack with a little twist. This sweet treat is delicious and easy to make, here’s what you need…
lollipop sticks or popsicle sticks
Preheat your oven to 350. Break your graham crackers into four pieces and lay half of them out on a cookie sheet. Add two marshmallows to each cracker and bake them for 5-10 minutes or until the tops of the marshmallows are slightly golden.
Remove them from the oven, insert the stick covering half of the cracker and top with another cracker. Apply slight pressure to “smoosh” the stick into the marshmallow. Keep in mind that you must do this quickly so the marshmallow doesn’t cool and become firm. If you find that your marshmallows are becoming stiff you can place them back in the oven for a minute to soften them up again.
Let cool for about 30 minutes. While waiting you can place some of your extra graham crackers in a ziplock bag and crush them into small pieces and set aside. Next melt your almond bark according to the directions on the package. When your almond bark is ready and the pops have cooled carefully dip the pops into the almond bark covering the graham cracker completely. You may need to take a knife to spread the chocolate evenly if you have a hard time with the dipping technique. Once the surface is completely covered sprinkle your crushed graham crackers onto the s’more’s pop. As soon as the chocolate hardens they are ready for you to enjoy.
And since today is independence day I had to show my patriotism with a red white and blue s’mores pop as well!