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'MORES CHEESECAKE POPS RECIPE BY TASTY
Here's what you need: graham crackers, butter, cream cheese, powdered sugar, vanilla extract, mini marshmallow, white chocolate, milk chocolate, coconut oil
Provided by Vaughn Vreeland
Categories Bakery Goods
Yield 16 pops
Number Of Ingredients 9
Steps:
- In a freezer bag or food processor, crush the graham crackers to a sand-like consistency. Add the melted butter and stir until combined.
- Transfer to an 8x8-inch (20x20-cm) baking dish lined with parchment paper and firmly pack it down to form the "crust." Freeze until the cheesecake mixture is ready.
- While the crust is freezing, combine the cream cheese, sugar, and vanilla extract, and mix until smooth.
- Spread the marshmallows out on a baking sheet lined with parchment paper. Broil the marshmallows for about 1-2 minutes, watching closely to make sure they don't burn. You want them to brown up a little though to achieve a "toasted" flavor.
- Carefully scrape the marshmallows from the sheet into the cheesecake mixture. Mix thoroughly.
- Transfer the toasted marshmallow cheesecake mixture into the baking dish on top of the crust and smooth until even.
- Freeze at least 1 to 2 hours until the mixture is firm enough to cut. Remove the set cheesecake from the dish and cut into even square shapes, depending on how big you want your pops.
- Dip each stick in melted white chocolate and place into each cut square, this will help secure the sticks into the cheescake. Freeze until solid, about one hour.
- Microwave the milk (or dark) chocolate in 15 to 30 second increments to melt, stirring thoroughly each time. Add coconut oil if the chocolate seems too thick for dipping.
- Dip the set pops into the chocolate and stand upright to set (a cardboard box or piece of styrofoam works best if you don't have a stand).
- Decorate with the remaining white chocolate and crushed graham crackers.
- Enjoy!
Nutrition Facts : Calories 423 calories, Carbohydrate 42 grams, Fat 26 grams, Fiber 1 gram, Protein 4 grams, Sugar 34 grams
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
FRIED STRAWBERRY SHORTCAKE POPS RECIPE BY TASTY
Here's what you need: cream cheese, powdered sugar, heavy cream, strawberry, vanilla wafer, eggs, oil, popsicle stick, popsicle mold
Provided by Joey Firoben
Categories Snacks
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cream cheese and powdered sugar together until smooth.
- Pour in the heavy cream and beat until the mixture has reached soft peaks.
- Add in the strawberries and beat until well-incorporated.
- Pour the mixture into 6 popsicle molds and insert popsicle sticks.
- Freeze at least 8 hours.
- Place vanilla wafers in a gallon-size freezer bag and smash with a rolling pin until the the cookies have broken down into crumbs.
- Coat the popsicles with egg wash, then with vanilla wafer crumbs and repeat for a second coating.
- Freeze for another 30 minutes.
- While holding the end of the popsicle stick, dip the popsicle into the oil, heated to 375°F (190°C), and hold for 10 seconds. Be sure to wear heat-resistant gloves when frying the popsicles! Or use a reliable pair of tongs to hold the stick while frying.
- Immediately after pulling the popsicle from the oil, pat both sides with a paper towel to absorb excess oil.
- Freeze immediately until ready to serve.
- Enjoy!
Nutrition Facts : Calories 566 calories, Carbohydrate 46 grams, Fat 41 grams, Fiber 0 grams, Protein 8 grams, Sugar 34 grams
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