S’mores Pops

So…I seem to have this love of food on “sticks”.  :)

It all began with, of course, sugary lollipops and popsicles as a kiddo.  Then over the years progressed to delicious little hors d’oeuvres (and especially cheeses) on toothpicks.  Then over the last few years, have adored and enjoyed trying Bakerella’s trend of cupcakes on a stick (“cupcake pops”).

So when I was randomly craving s’mores this week, I had the idea (oddly in this half-conscious state right before falling asleep) to try transitioning them from the tree branch to a different kind of “stick”.  Of course, once I did a quick Google search the next morning, realized that I wasn’t the first with the idea.  But decided to give them a go to bring to a Christmas party last night, and they ended up being an enormous success!  Everyone could not stop talking about them….or eating them.  :)

The best part was that they were a total breeze to make.  And way fun!!  I ended up whipping them up alone during a free half hour after work, but these would be a blast to make with a group or especially with kids!  They dry within 10-15 minutes, so they can be enjoyed immediately.  (Or even more immediately if you’re into warm melted chocolate…mmmm….)

Will definitely be making s’more of these soon!  (I know…couldn’t resist!)  ;)

S'mores Pops

These ridiculously cute s'mores pops are always a crowd favorite, they taste amazing - and are super-easy to make! Go for it!


  • 1 bag large marshmallows
  • 1 package semi-sweet chocolate chips
  • 1 package cinnamon or honey graham crackers (about 9 long/large crackers) - or just buy graham cracker crumbs
  • lollipop sticks (available in cake decorating aisles)


Begin by twisting the lollipop sticks until they are securely in the middle of the marshmallows. (Insert them on the flat, not rounded, side of the marshmallows. Then push them in until they almost pop through.) Then place the graham crackers in a strong Ziplock bag, and use a rolling pin (or whatever you'd like) to crush them until they are finely ground. Then place them in a small bowl.

Then heat the chocolate chips in a double-boiler or (carefully!) in the microwave until they are melted and somewhat runny.

While holding the stick, carefully dip a marshmallow in the chocolate mixture until completely covered. Then gently roll the sides and top of the marshmallow in the graham cracker crumbs until they are well-coated. Place on a plate or on wax paper to let cool and dry. Repeat with remaining marshmallows.

Ali's Tip:

If your melted chocolate mixture is still too thick, stir in a spoonful or two of shortening until it reaches your desired consistency.  I know it's not the best for nutrition, but it's the best chocolate thinner.  :)  (Hint: never, ever add water!)

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Leave a Comment:


  1. marla — June 7, 2012 @ 6:27 am (#)

    Food on sticks is the best invention ever ~ LOVE these pops!

  2. Lauralee L. — October 28, 2012 @ 3:47 pm (#)

    I just love this idea! Can’t believe I never thought of it myself with my smore love addiction! Thanks so much for sharing this ( found it via pinterest through another board and then here). How about thinning the chocolate with some coconut oil instead of shortening?

  3. Kel — November 20, 2012 @ 3:43 pm (#)

    Wanting to do these for a work party, I’ll have to make them at night and bring them in the next morning. What’s the easiest way to cover for transport??

  4. Angela — December 30, 2012 @ 2:38 pm (#)

    Do I store these in the fridge or at room temp in a Tupperware?

  5. Terry falvey — March 4, 2015 @ 9:35 pm (#)

    have you ever used Nutella??? These sound delicious… Going to make them at my daughterinlaws woodsy baby shower…can’t wait!!!

  6. Devanshi — September 13, 2015 @ 7:19 am (#)

    is this something that can be done a day a head and if I am taking outdoor for the party what’s the best way to store them 

    • Hayley @ Gimme Some Oven — September 15th, 2015 @ 11:23 am

      Hey Devanshi! You could definitely make these a day in advance. We recommend storing them at room temp (as long as they don’t get hot, they should be fine). We hope you enjoy!

  7. Madeline — November 21, 2015 @ 3:46 pm (#)

    If you want to make the whole thing edible, try using pretzel sticks for the stick part! The saltiness of the pretzel would play well with the sugary-ness of the marshmallow and chocolate!

    • Hayley @ Gimme Some Oven — November 23rd, 2015 @ 9:06 am

      We love that idea Madeline! :)

  8. tara — November 22, 2015 @ 8:03 pm (#)

    these are great! they taste amazing and they are really simple! i will definetly make these again!!!!

    • Hayley @ Gimme Some Oven — November 23rd, 2015 @ 1:08 pm

      Thanks Tara, we’re glad you liked them! :)

  9. Esther — December 1, 2015 @ 5:02 pm (#)

    Can butter be used instead of shortening to thin chocolate out? :) Just curious since I usually don’t use shortening

    • Hayley @ Gimme Some Oven — December 1st, 2015 @ 8:34 pm

      We think shortening works better, but the butter should still work! We hope you enjoy! :)

  10. Cassandra — April 7, 2016 @ 9:26 am (#)

    How far ins advance can you make these?

    • Hayley @ Gimme Some Oven — April 7th, 2016 @ 1:50 pm

      Hi Cassandra! We think these are best served fresh, as in pretty soon after you make them. We hope you enjoy!

  11. Stan — October 14, 2016 @ 2:43 pm (#)

    These smores pops would be a perfect dessert for any meal!! I’m a huge burger lover, but I also have a sweet tooth. I would love to try this recipe sometime. Thanks for sharing!! Definitely a perfect dessert after a burger or two.
    ~ Stan

    • Hayley @ Gimme Some Oven — October 16th, 2016 @ 10:05 am

      Thanks, Stan — we hope you can give them a try! :)


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