S’mores Pops

December 11th, 2015

1-bag full size marshmallows
Thin pretzel sticks (I use Glutino’s)
Graham cracker crumbs (one cello package is enough)
1 ½ cup chocolate chips

Assemble the marshmallows and pretzel sticks first. I push the pretzel stick all the way into the marshmallow without it coming through on the other end.

In a food processor, pulse the graham crackers into a fine powder. Put the crumbs in a shallow bowl.

Melt the chocolate using a microwave, direct heat, or double boiler method. Then, using a spatula (the chocolate can be thick), coat the marshmallow with chocolate, dip it into the graham crumbs so they come up the sides a bit, and rest them on a rimmed cookie sheet with either a Silpat or wax paper. Put them in the refrigerator for 30 minutes.

*For tips on melting chocolate go to http://www.thekitchn.com/the-best-way-to-melt-chocolate-alice-medrichs-smart-easy-method-expert-tip-197405

**Alice Medrich is the chocolate expert. Her recipes and techniques are smart, simple and amazingly delicious. (Anyone remember the E.F. Hutton ads on TV? “When E.F. Hutton talks, people listen.” Alice’s tag line should be “When Alice Medrich talks about chocolate, people listen.”).

© Castle Walk Kitchen. All all recipes are property of Castle Walk Kitchen. Do not reproduce without written permission. Thanks! www.castlewalkkitchen.com