Hocus Pocus-Inspired S’mores Pops

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Get ready to fall under the spell of these spooky treats, which you’ll adore even more than Bette Midler loved her booooook! (Note: Don’t forget to grab some popsicle sticks and candy eyes for the full effect.)

Hocus Pocus-Inspired S’mores Pops

Prep Time 15 minutes
Total Time 45 minutes
Course Dessert
Servings 6


  • 12 graham crackers split in half
  • Marshmallow crème
  • 3 cups of semi-sweet chocolate chips
  • 3 tablespoons of coconut oil
  • 1 bag of candy eyes
  • 1 container of black cookie frosting


  • Step 1: Spread marshmallow crème on one side of half of the graham crackers. Press a popsicle stick halfway into the crème, leaving part of it sticking out like a handle, then top with another graham cracker. Place them on a baking sheet lined with parchment paper and freeze while you prepare the chocolate sauce.
  • Step 2: Create a double boiler by filling a medium saucepan with about 1 inch of water and placing a glass bowl on top (make sure it doesn’t touch the water). Melt the chocolate chips in the bowl, stirring until smooth, then mix in the coconut oil. Dip the graham cracker sandwiches into the chocolate, ensuring they’re completely coated. You might need a knife or spatula to help cover the sides. Attach one candy eye to each “book,” positioning it on the far right side about halfway down the graham cracker. Return them to the baking sheet and refrigerate for at least 15 minutes, or until the chocolate sets.
  • Step 3: Use the black cookie frosting to draw a circle around each eye, two semicircles on the outer edges of the graham cracker “book,” and “stitches” on the chocolate-covered crackers.
  • Step 4: Chill until the frosting sets, about 15 minutes. Keep them in the refrigerator until just before serving.

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