The Day I Discovered Hocus Pocus S’mores Pops
Okay, real talk: If you’ve ever tried to make regular s’mores at a Halloween bash, you know it devolves into a sticky, gooey mess faster than you can say “abracadabra!” That’s exactly how I stumbled onto these Hocus Pocus S’mores Pops. The year my youngest insisted on dressing as Winifred Sanderson, I realized my usual s’mores setup was doomed (too many capes near open flames… recipe for disaster, literally). So I threw these together, more out of panic than planning, and they turned out to be the star of our spooky movie night. Plus, you can eat them one-handed while wrangling trick-or-treaters. Win-win!
Why You’re Going to Want These (Like, Now)
I make these whenever I want something that looks like I tried really hard, but really, I just microwaved a bunch of stuff and dunked it in chocolate—don’t tell anyone. My family goes absolutely bonkers for them because they’re basically all their favorite things on a stick (which, let’s face it, makes everything more fun). Also, since you don’t need to build a campfire, there’s a lot less “Moooom, my marshmallow’s on fire!” energy happening. The only thing that sometimes gets me is the chocolate coating—some days it’s smooth, other days it looks like a haunted house wall. But honestly? Makes it more festive.
Grab These Ingredients (But Don’t Stress It)
- 6 large marshmallows (I usually grab the jumbo ones; mini ones are a pain, but use what ya got)
- 6 lollipop sticks or sturdy pretzel rods (pretzels are extra tasty, but sometimes I just use popsicle sticks from the craft drawer—no shame)
- 100g (about 3.5 oz) milk chocolate chips (dark chocolate works too—I switch it up if I’m feeling fancy)
- 3 graham crackers, crushed into crumbs (or digestive biscuits; once I used leftover animal crackers and, honestly, nobody noticed)
- Assorted Halloween sprinkles (or colored sugar; my grandma would say homemade is best, but store-bought totally works)
- 1 teaspoon coconut oil (optional, but helps the chocolate melt smoother—I forget it half the time and it’s fine)
Alright, Here’s What You Do (Trust Me, It’s Easy)
- Poke each marshmallow with a stick or pretzel rod. If the marshmallow fights back, twist a little. This is where I sometimes end up with marshmallow goo on my hands. Occupational hazard.
- Melt your chocolate chips (and coconut oil if you’re using it) in a microwave-safe bowl. 30-second bursts, stirring each time. It will look weird at first, but keep going. Or, use a double boiler if you’re feeling proper—I never am.
- Roll each marshmallow in the melted chocolate. Use a spoon to help if you need to. Pro tip: Don’t try to do them all at once unless you like chaos.
- Quickly dunk or roll in the crushed graham crackers. I usually do this over the sink since I am a notorious crumb-spiller (someone once told me to do it over parchment paper, but I always forget).
- Add your spooky sprinkles! The more the merrier. Kids love this part—sometimes too much. One time, my niece just poured the whole jar. Still tasty though.
- Stand them up in a glass or poke them into a piece of Styrofoam to set. Or, just lay them on a parchment-lined tray if you don’t care about a flat side. It’s all good.
- Chill in the fridge for about 15 minutes, or until the chocolate’s set. This is about when I sneak one (for research purposes, obviously).
Notes (Stuff I Wish I’d Known Sooner)
- Don’t use cheap chocolate chips that refuse to melt, unless you want to invent a new type of edible brick. Been there, didn’t enjoy it.
- Actually, I find it works better if you crush the crackers a bit chunkier; the texture is amazing—like a little surprise crunch.
- If your chocolate seizes up, just add a splash of milk and hope for the best. Usually works… sometimes.
Variations I’ve Tried (And a Fail!)
- Peanut Butter Swirl: Mix a spoonful of peanut butter into the melted chocolate. Sweet and salty, so good.
- Mint Chocolate: Add a drop or two of peppermint extract to the chocolate. Feels a bit wintery, but hey, witches love mint too?
- Failed Experiment: Tried dipping in white chocolate and orange food coloring for a candy-corn vibe—looked amazing, tasted like a candle. Wouldn’t recommend.
What If I Don’t Have the Right Tools?
No lollipop sticks? Just use any sturdy stick-shaped thing (thin breadsticks, thick spaghetti—yep, tried that once). Or, skip the stick and make them little truffles instead! On second thought, a fork works if you’re really in a bind.
How to Store (Not That You’ll Need To)
Technically, these will keep in an airtight container for up to three days in the fridge. But honestly, in my house, they never last more than a day—maybe two if someone hides a few in the vegetable drawer.
Serving ‘Em Up (Our Family Ritual)
We like to plop these on a big platter and make everyone say their favorite witchy spell before grabbing one. Super silly, but the kids eat it up (pun intended). They also look great stuck upright in a pumpkin for a real party vibe.
Pro Tips (Aka What I Learned the Hard Way)
- I once tried rushing the chocolate dip step and ended up with lumpy blobs because the chocolate was too hot. Let it cool for a minute first.
- Don’t skip the chilling step—even if you’re impatient (like me). Otherwise, the toppings just slide right off. Messy, but still delicious.
FAQ—You Asked, I Answered
- Can I make these ahead of time? Yep, but honestly, I think they taste better the next day. Something about the marshmallow getting all chewy and the flavors mingling.
- Do I need fancy chocolate? Not really. I’ve used everything form baking chips to leftover Easter bunnies. They all melt—eventually.
- Can I freeze them? Technically, yes, but the marshmallow texture gets a bit odd. Like eating a cold sponge. Not my cuppa, but you do you!
- What if I don’t have graham crackers? Any crunchy cookie will do. Or, skip them and just do extra sprinkles (I mean, who’s judging?).
- Where do you get fun Halloween sprinkles? I usually grab mine from Sweetapolita, or sometimes I just make my own colored sugar (plenty of easy how-tos on Serious Eats).
Oh, one last thing—I once tried making these outside, thinking it’d be less mess. Turns out, wind and sprinkles are natural enemies. Lesson learned!
Ingredients
- 8 large marshmallows
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil or vegetable oil
- 1 cup graham cracker crumbs
- 1/4 cup Halloween-themed sprinkles
- 8 lollipop sticks
- 1/4 cup white chocolate chips (optional, for drizzling)
- Colored candy melts (optional, for decoration)
Instructions
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1Insert a lollipop stick into each marshmallow, pushing it about halfway through to secure.
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2In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until smooth and fully melted.
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3Dip each marshmallow into the melted chocolate, turning to coat evenly. Allow excess chocolate to drip off.
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4Immediately roll or sprinkle the chocolate-coated marshmallow in graham cracker crumbs, then add Halloween-themed sprinkles on top.
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5Place the finished pops on a parchment-lined tray. If desired, melt white chocolate chips or colored candy melts and drizzle over the pops for extra decoration.
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6Let the pops set at room temperature or refrigerate for 10 minutes until the chocolate is firm. Serve and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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