Chocolate Covered Smores On A Stick Food

CHOCOLATE DIPPED S'MORES ON A STICK

Steps:

• Preheat oven to 400F degrees then prepare a cookie sheet with parchment paper. Break graham crackers into squares, place them on prepared cookie sheet then top each graham cracker with a marshmallow.
• Bake marshmallow topped graham crackers for 3 minutes. The marshmallows should begin to puff; you may need to remove the pan a little earlier just as you may need to allow the marshmallows to heat a little longer.
• Remove the pan from the oven then top each marshmallow with chocolate squares followed by another graham cracker. Press cake pop sticks or paper straws into the middle of each S'mores sandwich then refrigerate for 1 hour.
• Meanwhile, crush graham crackers then set the crumbs aside and prepare an additional cookie sheet with a layer of wax paper. After an hour remove the S'mores sandwiches from the fridge.
• Add chocolate chips and coconut oil (or shortening) to a microwave safe dish. Heat the dish in the microwave for 60 seconds then stir well. If all chips have not melted return chocolate to the microwave and heat for an additional 15 seconds then stir.
• Dip each S'mores on a stick into the chocolate, sprinkle graham cracker crumbs or sprinkles over the sandwiches before the chocolate sets then place them on wax paper. Allow Chocolate Dipped S'mores to rest until set. Keep refrigerated.

S'MORES ON A STICK

Steps:

• In a small microwave-safe bowl, microwave 2/3 cup milk on high for 1-1/2 minutes. Add marshmallows and 1 cup chips; stir until smooth. Drop by tablespoonfuls onto 24 graham cracker halves; spread evenly. Top with remaining graham cracker halves; press down gently., Microwave remaining milk for 1-1/2 minutes. Add remaining chips; stir until smooth. Drizzle over cookies; decorate with sprinkles. Let stand for 2 hours before inserting a pop stick into the center of each.

SMORES ON A STICK

Steps:

• 1. take marshmallows and put stick through almost to top of marshmallow
• 2. melt chocolate, if too this add a lil butter to thin out do not add water
• 3. dip marshmallows in chocolate roll to cover
• 4. roll in crushed graham crackers, if desired also roll in sprinkles, you can also just roll in sprinkles or just in graham use your imagination on this one,
• 5. place them on cookie sheet or wax paper til chocolate is set you can also put in refrigerator depends on your taste if you want them warm or cold enjoy!!!!

S'MORES ON A STICK

Steps:

• Line a baking sheet with parchment paper. Place the graham cracker crumbs in a shallow dish and set aside. Spear the marshmallows with the cocktail picks.
• Melt the chocolate chips in a double boiler over medium heat, stirring occasionally. Dip the marshmallow sticks in the chocolate, one at a time, and let any excess drip off. Roll in the graham cracker crumbs and place on the prepared baking sheet. Serve immediately. Or if you'd like the chocolate to set, refrigerate about 1 hour before serving.
• Line a baking sheet or dish with parchment paper. Stir the gelatin into 1/3 cup water.
• Place the granulated sugar, 1/3 cup water and corn syrup in a small saucepan over medium-high heat. Bring to a boil, stirring, and cook until the sugar dissolves and the temperature reaches 240 degrees F. Carefully pour the sugar mixture into the gelatin mixture, stirring constantly. Let sit for 5 minutes.
• Using an electric mixer, whip the egg whites until soft peaks form. With the mixer on medium-low speed, pour the sugar-gelatin mixture into the egg whites in a slow, steady stream. Continue whipping until stiff peaks form. Pour the mixture into 8-by-8-inch baking sheet or dish and refrigerate until stiffened, about 3 hours.
• Turn the marshmallow out onto a surface sprinkled with powdered sugar; peel off the parchment. Cut into 4 cubes and insert a bamboo stick into each.

S'MORES ON A STICK

Steps:

• Melt chocolate in small microwaveable bowl as directed on package.
• Dip top halves of marshmallows into melted chocolate; coat with graham crumbs.
• Insert lollipop stick into coated side of each marshmallow; place on waxed paper-lined tray. Refrigerate until ready to serve. Toast tops before serving, if desired.