Ingredients
Scale
- 12 regular-size marshmallows
- 12 lollipop sticks
- 2 (1.55 ounce) hershey’s milk chocolate bars
- ⅓ cup graham cracker crumbs
Instructions
- Line a plate or baking sheet with parchment paper.
- Insert a lollipop stick into the center of each marshmallow without pushing through the top.
- Break the Hershey’s chocolate bars into pieces and place in a microwave-safe bowl.
- Microwave the chocolate in 15-second intervals, stirring until melted and smooth.
- Pour the graham cracker crumbs into a small bowl.
- Dip each marshmallow into the melted chocolate, coating the sides entirely.
- Roll the chocolate-coated marshmallow in the graham cracker crumbs until well covered.
- Place each finished marshmallow pop onto the prepared parchment-lined plate or baking sheet.
- Continue with all remaining marshmallows, repeating the dipping and coating process.
- Refrigerate the pops for 5 to 10 minutes until the chocolate firms up.
Notes
You can use different types of chocolate for variation.
Store leftover pops in an airtight container at room temperature.
For extra flavor, add a sprinkle of sea salt on top of the chocolate before it sets.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 pop
- Calories: 100
- Sugar: 12g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg