Hocus Pocus S'mores Pops

Turn classic s'mores into spooky Hocus Pocus book pops with candy eyes and stitched frosting.

45 min Serves 6 Easy

Our own summary of the original by Candace Braun Davison — the full post and photos live at delish.com.

These Hocus Pocus S'mores Pops are a fun Halloween treat that combines graham crackers, marshmallow crème, and chocolate into edible book-shaped pops. Decorated with candy eyes and black frosting stitches, they're perfect for a movie night or party snack.

Ingredients

12 graham crackers, halved

1/2 c. marshmallow crème

2 c. semisweet chocolate chips

3 tbsp. coconut oil

1 bag candy eyes

1 container black cookie frosting

Directions

Take 6 halved graham crackers (12 halves total). Spread about 1 tablespoon of marshmallow crème onto 6 of the halves. Place a popsicle stick halfway onto the crème so it sticks out like a handle, then top with the remaining 6 graham cracker halves. Arrange these sandwiches on a parchment-lined baking sheet and freeze while you prepare the chocolate coating.

In a medium heatproof bowl, combine 2 cups semisweet chocolate chips and 3 tablespoons coconut oil. Microwave in 20-second bursts, stirring between each, until melted and smooth (about 1 minute total). Dip each frozen graham cracker sandwich into the chocolate, using a butter knife or silicone spatula to ensure all sides are coated. Immediately press one candy eye onto the far right side of each pop, about halfway down. Return to the baking sheet and refrigerate until the chocolate hardens, roughly 15 minutes.

Using black cookie frosting, draw a circle around each candy eye. Then add two semicircles on the outer corners of the graham cracker (like the top of a book) and draw “stitches” across the chocolate-covered surface to mimic a stitched-up book.

Refrigerate the pops for at least 15 minutes to let the frosting set before serving.