Smores On A Lollipop Stick Recipes

Steps:

• In a small microwave-safe bowl, microwave 2/3 cup milk on high for 1-1/2 minutes. Add marshmallows and 1 cup chips; stir until smooth. Drop by tablespoonfuls onto 24 graham cracker halves; spread evenly. Top with remaining graham cracker halves; press down gently., Microwave remaining milk for 1-1/2 minutes. Add remaining chips; stir until smooth. Drizzle over cookies; decorate with sprinkles. Let stand for 2 hours before inserting a pop stick into the center of each.

Steps:

• While melting chocolate (either in the microwave or in a chocolate pot) poke a lollipop stick into each of the marshmallows and set aside.
• Crush the graham crackers finely and set in a shallow bowl. you can use the pre-made crumbs but I find there's a difference in taste and texture.).
• When chocolate is ready dip one the marshmallow sticks into the hot chocolate just enough to coat and immediately roll in graham cracker crumbs. Repeat with each marshmallow until all are done. When sufficiently dry place each in a food-safe baggie (check out A.C.Moore's candy supplies) and tie with a colorful ribbon.
• I pack mine up in altered paint cans so get your creative juices flowing and find a container you can personalize that shows off your talents.
• Kids love to make -and eat- them!

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.

Steps:

• Line a baking sheet with parchment paper. Place the graham cracker crumbs in a shallow dish and set aside. Spear the marshmallows with the cocktail picks.
• Melt the chocolate chips in a double boiler over medium heat, stirring occasionally. Dip the marshmallow sticks in the chocolate, one at a time, and let any excess drip off. Roll in the graham cracker crumbs and place on the prepared baking sheet. Serve immediately. Or if you'd like the chocolate to set, refrigerate about 1 hour before serving.
• Line a baking sheet or dish with parchment paper. Stir the gelatin into 1/3 cup water.
• Place the granulated sugar, 1/3 cup water and corn syrup in a small saucepan over medium-high heat. Bring to a boil, stirring, and cook until the sugar dissolves and the temperature reaches 240 degrees F. Carefully pour the sugar mixture into the gelatin mixture, stirring constantly. Let sit for 5 minutes.
• Using an electric mixer, whip the egg whites until soft peaks form. With the mixer on medium-low speed, pour the sugar-gelatin mixture into the egg whites in a slow, steady stream. Continue whipping until stiff peaks form. Pour the mixture into 8-by-8-inch baking sheet or dish and refrigerate until stiffened, about 3 hours.
• Turn the marshmallow out onto a surface sprinkled with powdered sugar; peel off the parchment. Cut into 4 cubes and insert a bamboo stick into each.

Steps:

• Line cookie sheet with waxed paper.
• Insert a stick into each marshmallow (into one of the flat ends, so it can sit on the other without falling over).
• Put mini-morsels into a shallow bowl.
• Put graham cracker crumbs into a shallow bowl.
• Microwave frosting for 20 - 30 seconds (don't overdo - else it will be too thin to adhere well to the marshmallows).
• Dip one marshmallow at a time into the frosting, allowing excess to drip off.
• Dip the bottom and one side of the chocolate coated marshmallow into graham cracker crumbs. Dip the opposite side into the mini-morsels.
• Stand the flat ends down on the cookie sheet.
• Refrigerate for one hour before serving.

Steps:

• Place cereal in resealable food-storage plastic bag; seal bag and coarsely crush with rolling pin or flat side of meat mallet (or coarsely crush in food processor).
• In medium microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until softened and chips can be stirred smooth. Pour into 2-cup measuring cup.
• Line cookie sheet with waxed paper. Thread 3 marshmallows on each pretzel rod. Dip in chocolate, coating marshmallows completely. Coat with crushed cereal. Place on waxed paper. Let stand until set, about 1 hour.