Best Smores Breakfast Pops Recipes
S'MORE POPS
My daughters and I came up with this treat when planning a candy-making party. The pops also make adorable hostess gifts, are perfect for potlucks and would sell out quickly at a bake sale. -Lisa Haboush, Geneva, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Place crushed crackers in a shallow bowl. Insert 1 lollipop stick into each marshmallow. Dip two-thirds of each marshmallow in melted candy coating; allow excess to drip off. Dip in cracker crumbs, covering about half the chocolate., Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 42 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
S'MORE POPS
A clever way to eat s'mores without the campfire, our yummy S'more Pops showcase marshmallows, chocolate bars and crushed Golden Graham cereal on lollipop sticks.
Provided by By Jessica Walker
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 4
Steps:
- In small microwavable bowl, microwave chocolate on High 1 minute, stirring twice, until chocolate can be stirred smooth.
- Dip each marshmallow halfway into melted chocolate. Insert stick into chocolate side of marshmallow; sprinkle with crushed cereal. Place on plate; let stand at room temperature until chocolate hardens, about 1 hour.
- Using kitchen torch, toast top of each marshmallow.
Nutrition Facts : ServingSize 1 Serving
MARSHMALLOW S'MORES POPS
Toasting the marshmallows in this recipe adds a campfire flavor to the finished pop, but if you are short on time they are also adorable and delicious using an untoasted marshmallow.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 18 pops
Number Of Ingredients 5
Steps:
- Preheat the oven broiler. Line a rimmed baking sheet with aluminum foil. Lay the marshmallows on the foil, long side facing up (as opposed to standing up on the short end). Place under the broiler and cook until the marshmallows are golden brown and toasted, 10 to 15 seconds. Cool completely on the baking sheet. The marshmallows will firm up again in the center so you can skewer them.
- While the marshmallows cool, put the graham crackers in a resealable plastic bag and seal. Crush with a meat mallet, rolling pin or can until they are fine crumbs with a few small chunks.
- Heat the butter in a small skillet over medium heat. Add the crumbs and cook, stirring, until toasted and a few shades darker, 3 to 4 minutes. Remove from the heat, pour onto a plate and cool completely.
- Once the marshmallows have cooled, skewer them and set aside.
- Finely chop the chocolate and reserve one-quarter of the chocolate separately. Put the rest in a heatproof bowl and set over a small pot with 2 inches of simmering water, making sure the water does not touch the bottom of the bowl. Cook, stirring, until melted and smooth. Remove from the heat and stir in the reserved chopped chocolate until melted. This technique will help the chocolate set hard without having grey streaks, called bloom, on your pops.
- Drizzle the skewered marshmallows with some melted chocolate and sprinkle with crumbs. Set the sticks into the open grids in a wire rack, so they stay upright, until the chocolate is set. Repeat with the remaining marshmallows, chocolate and crumbs.
- Fill a few tall glasses with marshmallows and set the finished pops, stick-side down, into the glasses for serving.
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