Make Frankens'more Treat Pops for Halloween

Directions

1. In a microwave-safe bowl, combine the white mini marshmallows and water. Microwave in 30-second bursts, stirring between each, until the marshmallows are fully melted. (Alternatively, you can melt them on the stovetop over low heat, stirring constantly.) Once melted, stir in the icing sugar until the mixture is smooth.
2. Lightly grease a clean countertop with some of the vegetable shortening. Turn the marshmallow mixture onto the counter and knead in 1/4 cup of the shortening, folding and pressing like dough. Keep the remaining shortening handy to grease your hands as you work.
3. Using a medium ice cream scoop, place one level scoop of the marshmallow filling onto a graham cracker square.
4. Insert a lollipop stick into the center of the marshmallow filling, positioning the top of the stick about 1 inch from the bottom edge of the graham cracker.
5. Top with another graham cracker square and press down gently so the filling oozes out slightly on the sides.
6. With greased fingers, pull the oozing filling from the sides toward the corners, then pinch off any excess.
7. Place the filled pops on a baking sheet and refrigerate for at least 30 minutes. Once chilled, use a paring knife to trim away any remaining excess marshmallow.
8. Melt the white chocolate chips in a heatproof bowl set over a small saucepan with about 1 inch of barely simmering water, stirring until smooth.