Ingredients

The following ingredients have 24 Servings
  • 24 large marshmallows (I used the S'more marshmallows- they're square shaped instead of round and they're easier to dip!
  • 1 cup chocolate chips
  • 25 square caramels (or a bag of the caramel bits)
  • ½ cup canned sweetened condensed milk
  • ¼ cup butter
  • ½ cup crushed graham cracker

Instruction

  • Cover a baking sheet with parchment paper, set aside.
  • In a small glass bowl, combine the caramel, butter, and sweetened condensed milk. Then, microwave on high for about 2 minutes until fully melted.
  • Whisk gently to combine the mixture. If your caramels need a little extra time, microwave in 20 second intervals, stirring well after each, until smooth. Let the mixture cool slightly while you prepare the chocolate.
  • In a separate small glass bowl, microwave the chocolate chips on high for 1 minute until the mixture is smooth and melted. Stir until completely melted and smooth.
  • If you are using whole graham crackers, you need to crumble those up into a nice fine texture. Put 6-8 whole crackers in a ziplock bag, using a rolling pin or a meat cleaver, smash the crackers into a sand like mixture. You do not want large chunks, you want a nice graham cracker dust
  • Begin by piercing the end of a marshmallow with a small paring knife and then insert a popsicle stick into the sliced spot.
  • Then, dip on half of the marshmallow into the chocolate and then dip the other half into the caramel, working at an angle so that each corner is covered.
  • Next, dip the end of the marshmallow in the graham cracker crumbs, turning to coat each side as much as you like.
  • After that, place them down on the parchment paper lined baking sheet and repeat until all 24 pops have been made. Let cool to set. Enjoy!