S’more Pops Recipe

Of all the nostalgic flavors from childhood, the classic s’more holds a special place in my heart. The gooey, fire-toasted marshmallow, the melting slab of milk chocolate, and the satisfying crunch of a graham cracker—it’s a combination that instantly transports me back to family camping trips and backyard bonfires. But let’s be honest, traditional s’mores can be a wonderfully messy affair. The sticky fingers, the chocolate-smeared faces, and the constant need for a campfire meant they were a special, occasional treat. That all changed when I discovered this S’more Pops recipe. The first time I made these for a family get-together, they were an absolute sensation. My kids, who love getting involved in the kitchen, had a blast dipping and decorating. My husband, a s’mores purist, was skeptical at first but was won over by the first bite. These pops capture the entire s’mores experience in one perfect, portable, and practically mess-free bite. They have since become our go-to treat for everything from birthday parties to casual movie nights, proving that you don’t need a fire pit to enjoy the magic of s’mores.

This recipe is the ultimate no-bake dessert solution. It’s incredibly simple to prepare, requires only four basic ingredients, and offers a fun, hands-on activity for the whole family. The result is a visually stunning and utterly delicious treat that looks far more complicated than it actually is. Whether you’re a seasoned baker or a complete novice, you can create these impressive S’more Pops with ease. They are the perfect blend of texture and flavor—the soft, chewy marshmallow, the smooth, rich chocolate shell, and the rustic, crunchy graham cracker topping. Get ready to create a new family favorite that will have everyone asking for the recipe.

Why You Will Absolutely Love This S’more Pops Recipe

Before we dive into the step-by-step guide, let’s talk about why these S’more Pops are destined to become a staple in your dessert rotation.

• No-Bake and No-Fuss: This is perhaps the biggest selling point. In under 30 minutes of active time, you can have a batch of these beauties ready to set. There’s no oven to preheat and no campfire to build, making it the perfect recipe for any time of year, in any type of weather.
• Incredibly Kid-Friendly: This is a fantastic recipe for getting children involved in the kitchen. They can help crush the graham crackers, stick the marshmallows on the sticks, and, of course, do the dipping and decorating. It’s a fun, creative, and low-stress activity.
• Perfect for Parties and Gatherings: S’more Pops are the ultimate party food. They are individually portioned, easy to grab and eat, and create zero mess for your guests. They look impressive arranged on a platter or standing up in a decorative foam block.
• Completely Customizable: While the classic combination is flawless, this recipe is a blank canvas for your creativity. You can switch up the chocolate, use different cookies for the crumb, and add a variety of fun toppings. We’ll explore some exciting variations later in the article.
• The Perfect S’mores Experience, Redefined: You get all the beloved flavors and textures of a classic s’more without the hassle. Each bite delivers that perfect ratio of marshmallow, chocolate, and graham cracker.

Ingredients

The beauty of this recipe lies in its simplicity. You only need four core components to create these delectable treats. However, the quality and type of each ingredient can make a difference. Let’s break them down.

• 4 whole graham crackers, coarsely crushed: This is the heart of the “s’more” crunch. You’ll want a coarse crush, not a fine powder. This provides a more rustic look and a much better texture. Place the crackers in a zip-top bag and gently crush them with a rolling pin or the bottom of a heavy glass. You want some small pieces and some slightly larger, crumbly bits. For a standard box of graham crackers, this is usually one full sleeve.
• 24 large marshmallows: The star of the show! Standard large marshmallows work perfectly. Avoid the jumbo “campfire” size, as they can become too heavy and top-heavy on the lollipop stick. Ensure your marshmallows are fresh; stale, hardened marshmallows won’t have that signature soft and chewy texture.
• 24 lollipop sticks: These are essential for creating the “pop” and making the treats easy to handle. You can find these in the baking aisle of most grocery stores or at any craft store. Standard 6-inch sticks are a great size. If you can’t find them, sturdy paper straws or even decorative cake pop sticks will also work.
• 4 ounces milk chocolate candy coating, melted: This is a crucial ingredient for success. Milk chocolate candy coating (also known as almond bark, candy melts, or confectioner’s coating) is specifically designed for dipping and coating. It contains vegetable oils that allow it to melt smoothly and, most importantly, harden quickly at room temperature with a satisfying snap, without the need for tempering. While you can use real milk chocolate chips, candy coating provides a much more reliable and less fussy result for beginners.

Essential Tools for Perfect S’more Pops

While the ingredients are simple, having the right tools will make the process even smoother.

• Shallow Bowl or Plate: For holding the crushed graham crackers. A shallow dish makes it easy to roll the chocolate-dipped marshmallow for an even coating.
• Microwave-Safe Bowl: For melting the candy coating. Choose a bowl that is deep enough to allow for dipping the marshmallows.
• Waxed Paper or Parchment Paper: Absolutely essential for preventing the pops from sticking as they set. Line a large baking sheet with it to create your non-stick drying station.
• Baking Sheet: While not strictly necessary, a baking sheet provides a stable, flat surface to place the waxed paper on and makes it easy to transport the pops to a cooler spot to set if needed.

Instructions

Follow these simple, step-by-step directions to create two dozen perfect S’more Pops. The key is to set up your workstation like an assembly line to make the process quick and efficient.

Step 1: Prepare Your Workstation

Before you begin melting any chocolate, get everything organized. This is the secret to a smooth and stress-free dipping session.

• Line a large baking sheet with waxed or parchment paper. This will be your drying rack for the finished pops.
• Place your coarsely crushed graham crackers into a shallow bowl or plate and spread them out evenly.
• Have your 24 large marshmallows and 24 lollipop sticks ready to go.

Step 2: Assemble the Marshmallow Pops

Carefully insert one lollipop stick into the flat bottom of each marshmallow. Push the stick in about halfway to three-quarters of the way through the marshmallow. You want it to be secure enough to handle dipping without the marshmallow falling off, but be careful not to poke the stick all the way through the top. Set the assembled marshmallow pops aside.

Step 3: Melt the Chocolate Candy Coating

Place the 4 ounces of milk chocolate candy coating in a deep, microwave-safe bowl. Microwave on 50% power for 30-second intervals, stirring well between each interval. It’s crucial to use reduced power and short bursts to prevent the chocolate from seizing or burning. Continue this process until the coating is completely melted and smooth. The final consistency should be fluid enough for dipping but not watery. If it seems too thick, you can stir in a tiny bit (about 1/4 teaspoon) of vegetable shortening or coconut oil to thin it out.

Step 4: Dip the Marshmallows in Chocolate

Now for the fun part! Working with one marshmallow pop at a time, hold it by the stick and dip it into the melted candy coating. Submerge about two-thirds of the marshmallow. Gently lift it out and allow the excess chocolate to drip back into the bowl. You can lightly tap the stick against the rim of the bowl to help this along. A clean, even coating is what you’re aiming for.

Step 5: Coat with Graham Cracker Crumbs

Immediately after dipping in chocolate, while the coating is still wet, roll the pop in the bowl of crushed graham crackers. The recipe suggests covering about half the chocolate, which creates a beautiful, layered look. You can press gently to help the crumbs adhere. The combination of the smooth chocolate and the rustic crumbs is visually appealing.

Step 6: Let the S’more Pops Set

Carefully place the finished S’more Pop onto the prepared baking sheet lined with waxed paper. Make sure to leave a little space between each pop so they don’t stick together as they dry. Repeat the dipping and crumbling process for all 24 marshmallows. Let the pops stand at room temperature for about 20-30 minutes, or until the chocolate candy coating is completely firm to the touch. You can also place them in the refrigerator for 10-15 minutes to speed up the process.

Step 7: Store Properly

Once the S’more Pops are fully set, they are ready to be served or stored. If you’re not serving them immediately, place them in an airtight container. They can be stored at room temperature for several days.

Nutrition Facts

Please note that these nutritional values are an estimate and can vary based on the specific brands of ingredients used.

• Yield: 24 S’more Pops
• Serving Size: 1 S’more Pop
• Calories per serving (approximate): 75-90 calories

This estimate is based on standard large marshmallows, milk chocolate candy coating, and traditional graham crackers. The majority of the calories come from the sugar in the marshmallow and the fat and sugar in the chocolate coating.

Preparation Time

This is one of the quickest and most rewarding dessert recipes you’ll find.

• Prep Time: 10 minutes (Crushing crackers, inserting sticks)
• Active “Cooking” Time: 10 minutes (Melting chocolate, dipping, and coating)
• Setting Time: 20-30 minutes
• Total Time: Approximately 40-50 minutes from start to finish.

How to Serve Your S’more Pops

The presentation of your S’more Pops can elevate them from a simple treat to a show-stopping dessert. Here are some creative and fun ways to serve them for any occasion.

For a Birthday Party:

• S’more Pop “Cake”: Purchase a block of floral foam and wrap it in festive paper. Stick the S’more Pops into the foam to create a stunning, edible centerpiece that looks like a birthday cake.
• Party Favors: Wrap each S’more Pop individually in a small, clear cellophane bag. Tie it off with a colorful ribbon or a personalized thank you tag for a delightful take-home party favor.
• Dessert Bar Addition: Place them on a platter as part of a larger dessert bar, alongside cupcakes, cookies, and other treats.

For Holiday Gatherings:

• Festive Arrangement: Arrange them on a Christmas-themed platter with some holly or candy canes scattered around. For Halloween, you could use orange and black ribbons.
• Hot Cocoa Bar: S’more Pops are the absolute perfect companion for a hot cocoa bar. Set them out in a vase or jar for guests to grab and enjoy with their warm drink. They can even be used to stir the hot chocolate, adding a hint of marshmallow and chocolate flavor.

For a Bake Sale:

• Professional Packaging: Individual packaging is key for bake sales. The cellophane bag and ribbon method works wonders here, as it keeps the pops fresh and makes them easy for customers to handle.
• Clear Pricing: Stand them up in a jar or foam block with a clear sign indicating the name of the treat and the price. Their unique appearance will surely draw customers in.

As a Thoughtful, Homemade Gift:

• S’more Pop Bouquet: Gather a dozen pops and arrange them like a bouquet of flowers. Wrap the “stems” (the lollipop sticks) together and tie with a large, beautiful bow. This makes a unique and delicious gift for a teacher, neighbor, or friend.
• Gift Box: Line a nice gift box with tissue paper and carefully arrange the S’more Pops inside. This is a wonderful way to present a homemade treat for a special occasion.

Additional Tips for S’more Pop Perfection

Here are five extra tips to ensure your S’more Pops turn out perfectly every single time.

1. The Secret to Seamless Melting: When melting your candy coating, patience is key. If you overheat it, it can become thick and clumpy (a process called “seizing”). If your chocolate does seize, you can sometimes save it by stirring in 1 teaspoon of solid vegetable shortening (not butter or oil) for every 6 ounces of chocolate until it is smooth again.
2. Achieve the Perfect Crumb Adhesion: The timing between dipping in chocolate and rolling in crumbs is important. Do it immediately. If you wait too long, the chocolate will begin to set, and the crumbs won’t stick as well. Work with one pop at a time from start to finish before moving on to the next one.
3. Prevent a Sticky Situation: Do not skip the waxed paper or parchment paper step. Placing the wet pops directly on a plate or counter will result in them being permanently stuck. The non-stick surface is your best friend in this recipe.
4. Work in an Assembly Line: For maximum efficiency, set up your station in a logical order: assembled marshmallow pops, bowl of melted chocolate, bowl of graham cracker crumbs, and finally, the wax-paper-lined baking sheet. This assembly line method makes the process fast and minimizes mess.
5. Give Marshmallows a Gentle Twist: When inserting the lollipop sticks, gently twisting the stick as you push it in can help it go in more easily without tearing or misshaping the marshmallow. A secure stick is vital for successful dipping.

Creative Variations to Elevate Your S’more Pops

The classic S’more Pop is divine, but the possibilities for customization are endless. Here are some fun ideas to inspire your next batch.

Switch Up the Chocolate:

• Dark Chocolate Decadence: Use dark chocolate candy melts for a richer, less sweet flavor that beautifully contrasts the sugary marshmallow.
• White Chocolate Dream: Dip the pops in white chocolate candy melts. You can even dye the white chocolate with oil-based food coloring to match a party theme.
• Peanut Butter Perfection: Use peanut butter-flavored candy melts or swirl some melted peanut butter chips into your milk chocolate for a Reese’s-inspired s’more.
• Double Chocolate Drizzle: After the initial milk chocolate and crumb coating has set, drizzle the pops with melted white or dark chocolate for an elegant, bakery-quality finish.

Experiment with the Base:

• Oreo Overload: Instead of graham crackers, use finely crushed Oreo cookies (with the creme filling).
• Biscoff Bliss: Crushed Biscoff or other speculoos cookies provide a warm, spiced flavor that is absolutely incredible.
• Buttery Cracker Crunch: Crushed shortbread cookies or even salty Ritz crackers can provide a delightful sweet-and-salty twist.
• Pretzel Power: Use finely crushed pretzels for a salty crunch that pairs wonderfully with the sweet chocolate and marshmallow.

Go Wild with Toppings:

• Sprinkle Explosion: Before the chocolate sets, add a dash of colorful sprinkles, nonpareils, or edible glitter for a festive touch.
• Nutty and Nice: After dipping in crumbs, add a sprinkle of finely chopped peanuts, almonds, or pecans.
• Toffee Time: Sprinkle the wet chocolate with toffee bits for a buttery, crunchy texture.
• Coconut Craze: Toasted coconut flakes add a delicious, chewy texture and tropical flavor.

Frequently Asked Questions (FAQ)

Q1: Can I use real chocolate chips instead of candy coating?
A: Yes, you can, but with a major caveat. Real chocolate (like chocolate chips or baking bars) does not contain the same stabilizers as candy coating. To get it to harden properly with a nice snap, you need to “temper” it, which is a process of heating and cooling the chocolate to specific temperatures. If you simply melt chocolate chips, they will likely remain soft and sticky at room temperature. For a no-fuss, reliable result, candy coating is highly recommended. If you do use real chocolate, plan to store the pops in the refrigerator to keep them firm.

Q2: How far in advance can I make S’more Pops?
A: S’more Pops are a great make-ahead dessert. You can make them up to 3-4 days in advance. The key is to store them correctly. Once they are fully set, place them in a single layer in an airtight container and keep them at a cool room temperature. Avoid storing them in a very warm or humid room, as the chocolate can soften.

Q3: My graham cracker crumbs aren’t sticking well. What am I doing wrong?
A: This usually happens for one of two reasons. First, you might be waiting too long between dipping the marshmallow in chocolate and rolling it in the crumbs. The candy coating sets quickly, so you need to move from the chocolate to the crumbs immediately. Second, your chocolate coating might be too thin. It should be thick enough to cling to the marshmallow and provide a good “glue” for the crumbs. If it’s too runny, let it cool for a minute or two to thicken slightly.

Q4: How do I store leftover S’more Pops? Do they need to be refrigerated?
A: The best way to store them is in an airtight container at cool room temperature. Refrigeration is generally not recommended if you used candy coating, as it can cause condensation to form on the chocolate when you bring them back to room temperature, which can make the graham crackers soggy. However, if your house is very warm or you used real, untempered chocolate, the refrigerator will be necessary to keep them from melting. Just be sure to let them sit out for a few minutes before serving.

Q5: Are S’more Pops gluten-free?
A: As written, this recipe is not gluten-free because graham crackers are made with wheat flour. However, it is incredibly easy to make a gluten-free version! Simply purchase a box of gluten-free graham crackers, which are available in the specialty food aisle of most major supermarkets, and use them in place of the regular ones. Ensure your marshmallows and candy coating are also certified gluten-free (most are, but it’s always good to check the label).