And I am not trying to pull a fast one on you – I’d never do that. So I am fully aware that this would not be the first – or even the second – time I’ve tried to make you a s’mores popsicle.
But, as they say, third time’s a charm – and this time I NAILED it, you guys.
For those of you who are new here, let me bring you up to date: When I started this series 4 years ago, I wanted to finish that first season with a bang. I had the idea for a s’mores popsicle that would start with a base of vanilla ice cream, mixed with roasted marshmallows (right?).
And it was a huge, huge fail – as the pictures attest. Seriously, go look – I’ll wait.
Did I tell you?
So the FOLLOWING year I gave it another try – and it was better, for sure. Actually, better than better – they were pretty great, TBH.
But not quite “s’mores-y” enough for me.
But I couldn’t figure out how to make the ultimate – to me, anyway – s’mores popsicle. And so the next season came and went. And then the season after that. And then I pretty much forgot about s’mores popsicles (#sadface).
Till THIS season.
See, it took last year’s “reverse” ice cream pops (my hands-down favorite of 2017, without a doubt) and then THIS year’s lemon meringue popsicles (oh that graham crust!) to pull all of the pieces together, and create MY ultimate s’mores pop.
A legit chocolate base (seriously, so so good), studded with chunks of delish graham crust, and a thick coating of torched marshmallow fluff.
There are few things that pass through my kitchen that all of us clamor for. But trust me when I tell you that these did not last long at all.
So, as always, I would love to know which popsicle was your favorite this year – and what you’d like to see me “pop” next summer (it’s never too early to plan, you know)!
1 batch graham crust from this recipe, cooled and broken into chunks (I found freezing it for a bit once it cooled prevented it from crumbling into bits when I broke it up)
1 batch Dutch Cocoa Popsicles (just the pops, not the magic shell) from The View From Great Island, mixture poured into a large measuring cup and cooled to room temperature
7-ounce (ish) container marshmallow fluff
Place a few chunks of the graham crust into each of your popsicle molds. Pour in the cocoa mixture, rapping the mold every so often to level the mixture and eliminate any air pockets. Insert your popsicle sticks and freeze overnight.
To release the pops, hold molds briefly under hot water. Place on a parchment or foil-lined baking sheet and return to the freezer to firm up for a bit.
Working with one pop at a time, coat with the marshmallow fluff, using a small angled spatula or the back of a spoon. Use a kitchen torch to brown the fluff; return the pops to the freezer till ready to serve.
This delicious recipe brought to you by Sheri Silver