Smore Shortcake Pops Recipes

S'MORE SHORTCAKE POPS

Steps:

• Heat oven to 425°F. To measure Bisquick mix, lightly spoon into measuring cup; level off. In medium bowl, stir Bisquick, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely; about 20 minutes.
• With fingers, crumble shortcake into large bowl. Add marshmallow creme; mix well with spoon, pressing with back of spoon if necessary, until dough forms. Form dough into 36 1-inch balls (mixture will be a little sticky). Place on cookie sheet. Insert craft sticks into shortcake balls but do not poke all the way through other side.* Gently squeeze shortcake balls around craft sticks. Freeze 15 minutes.
• In small microwavable bowl, melt chips and shortening uncovered as directed on package of chips. Stir until smooth. When dipping shortcake balls, work with 5 to 10 at a time, keeping the rest in the freezer. Gently dip each shortcake ball two-thirds into chocolate mixture; allowing excess chocolate to drip back into bowl. Sprinkle balls with small amount of graham cracker crumbs. Repeat with remaining shortcake balls and melted chocolate mixture. Place in white or green polystyrene foam to allow chocolate to harden. Once chocolate is hardened, eat immediately or store covered in refrigerator. If refrigerated, uncover and allow shortcake pops to stand at room temperature 15 minutes before serving.

MARSHMALLOW S'MORES POPS

Steps:

• Preheat the oven broiler. Line a rimmed baking sheet with aluminum foil. Lay the marshmallows on the foil, long side facing up (as opposed to standing up on the short end). Place under the broiler and cook until the marshmallows are golden brown and toasted, 10 to 15 seconds. Cool completely on the baking sheet. The marshmallows will firm up again in the center so you can skewer them.
• While the marshmallows cool, put the graham crackers in a resealable plastic bag and seal. Crush with a meat mallet, rolling pin or can until they are fine crumbs with a few small chunks.
• Heat the butter in a small skillet over medium heat. Add the crumbs and cook, stirring, until toasted and a few shades darker, 3 to 4 minutes. Remove from the heat, pour onto a plate and cool completely.
• Once the marshmallows have cooled, skewer them and set aside.
• Finely chop the chocolate and reserve one-quarter of the chocolate separately. Put the rest in a heatproof bowl and set over a small pot with 2 inches of simmering water, making sure the water does not touch the bottom of the bowl. Cook, stirring, until melted and smooth. Remove from the heat and stir in the reserved chopped chocolate until melted. This technique will help the chocolate set hard without having grey streaks, called bloom, on your pops.
• Drizzle the skewered marshmallows with some melted chocolate and sprinkle with crumbs. Set the sticks into the open grids in a wire rack, so they stay upright, until the chocolate is set. Repeat with the remaining marshmallows, chocolate and crumbs.
• Fill a few tall glasses with marshmallows and set the finished pops, stick-side down, into the glasses for serving.

S'MORE POPS

Steps:

• Place crushed crackers in a shallow bowl. Insert 1 lollipop stick into each marshmallow. Dip two-thirds of each marshmallow in melted candy coating; allow excess to drip off. Dip in cracker crumbs, covering about half the chocolate., Place on waxed paper; let stand until set. Store in an airtight container.

RASPBERRY SHORTCAKE ICE POPS

Steps:

• Blend raspberries in a blender until pureed; pour raspberries through a sieve to strain seeds. Discard seeds. Blend seedless-raspberry puree, yogurt, sugar, and cottage cheese in a blender until smooth; pour mixture into ice pop molds or paper cups. Insert ice pop sticks into mixture and freeze until solid, at least 4 hours.

FROZEN S'MORE POPS

Steps:

• Make pudding mix as directed on box using milk. In small bowl, mix marshmallow creme and crushed cereal.
• Into each paper cup, layer 2 tablespoons pudding, 1 tablespoon marshmallow-cereal mixture and 1 more tablespoon pudding.
• Place small piece of foil over top of each cup. Make small slit in center of each piece of foil; insert stick. Place cups on tray. Freeze at least 5 hours.
• Tear off paper cups and serve.

STRAWBERRY SHORTCAKE ICE POPS

Steps:

• Blend the strawberries, sugar and vanilla extract in a blender on high speed until the strawberries are broken down into small pieces, pushing them down as needed, 5 to 10 seconds. Set aside.
• Combine the heavy cream and sweetened condensed milk in a large bowl with a handheld electric mixer or in a stand mixer fitted with the whisk attachment. Slowly increase the speed up to high and whip until soft peaks form, 2 to 3 minutes. Add the strawberry mixture and fold in with a rubber spatula. Transfer the mixture into a pastry bag or large resealable plastic bag with one corner cut out.
• Pipe the mixture into 8 to 10 ice pop molds (depending on how aerated the filling is), filling each with about 1/3 cup of the mixture and leaving a 1/4-inch space at the top of each ice pop mold for the mixture to expand as it freezes. Tap the molds on the counter several times to remove air bubbles. Insert an ice pop stick into each mold. Transfer to a small baking sheet and freeze until the ice pops are solid, at least 6 hours or overnight.
• About 30 minutes before removing the ice pops from the freezer, make the coating. Pulse the vanilla cookies in a food processor until coarse like sand, 25 to 30 seconds. Transfer 3/4 cup of the crumbs to a medium bowl. Add the freeze-dried strawberries to the remaining crumbs in the food processor and pulse until the strawberries are completely ground and no visible pieces remain, 25 to 30 seconds. Transfer to a second medium bowl. Add 2 tablespoons melted butter to each bowl and mix by hand until small clumps form. Add one crumb mixture to the other and gently toss together until combined; for a red-and-white-speckled pattern, avoid over-mixing.
• Line a small baking sheet with parchment paper. Dip the ice pop molds in a large bowl filled with hot water to loosen. Working with one ice pop at a time, gently press the cookie-strawberry crumbs onto the ice pops to completely cover. Place on the prepared baking sheet and repeat with the remaining ice pops. Freeze for 1 hour.

S'MORES BREAKFAST POPS

Steps:

• Mix milk, drink mix packet, and yogurt together in a bowl until smooth and well combined.
• Fill popsicle molds halfway with the yogurt mixture. Layer on 1 teaspoon of graham cracker crumbs. Top with 4 to 6 mini marshmallows.
• Fill the rest of the mold with the yogurt mixture. Freeze until solid, 4 to 6 hours.

S'MORES CHEESECAKE POPS RECIPE BY TASTY

Steps:

• In a freezer bag or food processor, crush the graham crackers to a sand-like consistency. Add the melted butter and stir until combined.
• Transfer to an 8x8-inch (20x20-cm) baking dish lined with parchment paper and firmly pack it down to form the "crust." Freeze until the cheesecake mixture is ready.
• While the crust is freezing, combine the cream cheese, sugar, and vanilla extract, and mix until smooth.
• Spread the marshmallows out on a baking sheet lined with parchment paper. Broil the marshmallows for about 1-2 minutes, watching closely to make sure they don't burn. You want them to brown up a little though to achieve a "toasted" flavor.
• Carefully scrape the marshmallows from the sheet into the cheesecake mixture. Mix thoroughly.
• Transfer the toasted marshmallow cheesecake mixture into the baking dish on top of the crust and smooth until even.
• Freeze at least 1 to 2 hours until the mixture is firm enough to cut. Remove the set cheesecake from the dish and cut into even square shapes, depending on how big you want your pops.
• Dip each stick in melted white chocolate and place into each cut square, this will help secure the sticks into the cheescake. Freeze until solid, about one hour.
• Microwave the milk (or dark) chocolate in 15 to 30 second increments to melt, stirring thoroughly each time. Add coconut oil if the chocolate seems too thick for dipping.
• Dip the set pops into the chocolate and stand upright to set (a cardboard box or piece of styrofoam works best if you don't have a stand).
• Decorate with the remaining white chocolate and crushed graham crackers.
• Enjoy!

KIDS LOVE S'MORES POPS!!

Steps:

• Crush grahm crackers in a big zip lock bag until they are like bread crumbs.
• Place crumbs in a bowl.
• Melt chocolate in a double boiler or in the microwave (my mom did this part) stirring often until smooth.
• Stick a toothpick in a marshmallow and dip in chocolate all the way then in grahm cracker crumbs half way.
• Set on wax paper to dry.
• EAT!

FRIED STRAWBERRY SHORTCAKE POPS RECIPE BY TASTY

Steps:

• In a large bowl, beat the cream cheese and powdered sugar together until smooth.
• Pour in the heavy cream and beat until the mixture has reached soft peaks.
• Add in the strawberries and beat until well-incorporated.
• Pour the mixture into 6 popsicle molds and insert popsicle sticks.
• Freeze at least 8 hours.
• Place vanilla wafers in a gallon-size freezer bag and smash with a rolling pin until the the cookies have broken down into crumbs.
• Coat the popsicles with egg wash, then with vanilla wafer crumbs and repeat for a second coating.
• Freeze for another 30 minutes.
• While holding the end of the popsicle stick, dip the popsicle into the oil, heated to 375°F (190°C), and hold for 10 seconds. Be sure to wear heat-resistant gloves when frying the popsicles! Or use a reliable pair of tongs to hold the stick while frying.
• Immediately after pulling the popsicle from the oil, pat both sides with a paper towel to absorb excess oil.
• Freeze immediately until ready to serve.
• Enjoy!