S’mores Pops

I am obsessed with schmoes! As a s’more connoisseur, one thing I know to be true, is that you cannot microwave the marshmallow. In order to achieve that authentic s’mores taste, the marshmallows must be roasted. Over the years I have utilized several different fire sources to achieve perfectly toasted marshmallows: a traditional campfire or a fireplace would be my first choice, but sometimes that is not an option, so in a pinch a grill, a gas stovetop or my new favorite — a kitchen torch! will help you roast your marshmallows without the hassle of a campfire.

18 Extra Large Marshmallows
3-4 cups Chocolate Chips
9 Graham Crackers
Kitchen Torch
18 Paper Straws

1. Break each graham cracker in half, to make 18 crackers.
2. Line a baking sheet with parchment paper and set your marshmallows on the tray.
3. Using a kitchen torch, very carefully, roast the tops of the marshmallows.
4. Melt 1/2 cup of chocolate chips, dip the end of a straw into the melted chocolate and then insert the straw in the marshmallow. Make sure to push the straw all the way through the marshmallow, just to the point where it almost pokes through the other side. Then place the marshmallows in the freezer to chill.
5. Line a baking sheet with parchment paper and lay out the graham crackers.
6. Melt the remaining chocolate chips, remove a marshmallow from the freezer and dip the side opposite of the straw into the chocolate, coating the marshmallow half way. Then stick the chocolate dipped side of the marshmallow onto a graham cracker. Continue this process until you have dipped all of the marshmallows.
7. Store the S’more Pops in a cool place until ready to serve.