A s more pops recipe turns the classic campfire sandwich into a handheld, dip-and-chill treat that needs no fire. You get the same toasted marshmallow sweetness, chocolate coating, and graham crunch, but in a form that travels well and stays neat. This version uses a microwave for the marshmallow step so you can make it indoors any day of the year.
The structure is simple: a marshmallow pressed onto a stick, dipped in melted chocolate, then rolled in crushed graham crackers. Because the chocolate sets in the fridge instead of over coals, the timing is predictable and the coating stays thin. If you follow the chilling times, the pops hold their shape for hours at a party. Making this s more pops at home is surprisingly straightforward once you know the key steps.
What makes this particular s more pops recipe reliable is the order of assembly and the cracker texture. Fine crumbs cling better than big chunks, and a quick chill before chocolate keeps the marshmallow from sliding. You’ll end up with a dessert that looks like a lollipop and eats like a s’more. If you enjoyed this, our more is worth trying next.
Why You’ll Love These S More Pops
- No campfire or torch needed — a microwave melts the chocolate and softens the marshmallow.
- Each pop is portion-controlled, so a batch serves a crowd without sticky hands.
- Graham crumbs add a real crunch that balances the soft center.
- Ready in about 20 minutes plus chill time, with zero baking.
- Kids can help press and roll, though an adult should handle the hot chocolate.
Ingredients You’ll Need
- 12 large marshmallows — the standard size, not mini, so they stay on the stick.
- 12 lollipop sticks — paper or wood, at least 4 inches long.
- 1 cup semi-sweet chocolate chips — melts smooth and sets firm.
- 1 tablespoon coconut oil — helps the chocolate thin for even coating.
- 3 whole graham crackers — about 45 grams, crushed to fine crumbs.
- 1 pinch fine salt — optional, sharpens the chocolate flavor.
Ingredient Substitutions
Semi-sweet chocolate chips: Replace with an equal weight of milk chocolate for a sweeter, softer coat. Milk chocolate sets a little softer at room temperature, so add 5 minutes to the fridge chill and keep the pops cool until serving. The color stays lighter brown and the flavor reads more like candy than dark cocoa. The s more pops works well for weeknight cooking when time is limited.
Graham crackers: Swap with an equal weight of digestive biscuits for a slightly more buttery, less honeyed crumb. Digestive biscuits crush finer and cling with less pressure, which speeds rolling but gives a milder taste. The finished pop will look the same but taste closer to a British biscuit than a campfire s’more.
Coconut oil: Use an equal amount of refined sunflower oil if you avoid coconut flavor. Sunflower oil thins the chocolate the same way but adds no scent, so the cocoa note stays clean. The set time is unchanged, though the coat may look a touch glossier under light.
Large marshmallows: Replace with equal-size vegan marshmallows for a gelatin-free version. Vegan marshmallows soften faster in the microwave, so drop the heat burst to 5 seconds and press gently to avoid collapse. The texture is a bit chewier but the chocolate and graham steps stay identical. For another easy option, check out our colman s mustard.
Step-by-Step Instructions
- Line a baking sheet with parchment and crush the graham crackers in a zip bag with a rolling pin until no pieces are larger than a pea. Pour the crumbs into a shallow bowl.
- Thread one marshmallow onto each lollipop stick, pushing to the middle so it sits centered and stable. Place the tray of sticks in the freezer for 10 minutes so the marshmallows firm up.
- Combine the chocolate chips, coconut oil, and salt in a microwave-safe bowl. Heat on medium-low heat in 20-second bursts, stirring after each, until the mix is smooth and pourable but not hot to the touch.
- Dip each cold marshmallow into the chocolate, turning to coat the top two-thirds and leaving the stick end clean. Let extra chocolate drip off for 5 seconds before moving to the crumbs.
- Roll the coated marshmallow in the graham crumbs, pressing lightly so they stick to the wet chocolate. Return each pop to the parchment-lined tray standing upright if possible.
- Chill the tray in the refrigerator for 25–30 minutes until the chocolate is firm and the crumbs no longer shift. The pops are ready when the coat feels hard at the edges and cool through.
Pro Tips
Freeze the marshmallows before dipping so the chocolate sets on contact instead of sliding down. A cold center buys you time to roll neatly.
Use a narrow glass for the chocolate so the dip is deep enough to cover two-thirds without tilting the stick sideways. You waste less and get an even line.
Check candy melting techniques if your chocolate thickens mid-batch; a fresh 5-second warm brings it back to a thin coat.
Crush the graham crackers fine rather than rough — big bits fall off as the pop is handled and leave bald chocolate spots.
Keep the finished pops upright in a glass jar once chilled so the coats don’t stick to the tray and crack when lifted.
Common Mistakes to Avoid
Skipping the freeze step lets warm marshmallows slump under the chocolate weight, leaving a puddle on the parchment. Always chill the sticks first.
Overheating the chocolate on high power splits the cocoa and oil, giving a grainy coat that won’t cling to crumbs. Use short bursts on medium-low heat.
Rolling before the drip finishes leaves thick chocolate at the base that stays tacky. Count to 5 seconds over the bowl first.
Using mini marshmallows makes the stick top-heavy and the pop too small to coat well. Stick with the standard size from the ingredient list.
Serving Suggestions
Stand the pops in a jar filled with dry rice at a dessert table so guests can grab one without touching others. The rice holds them upright and looks clean.
Pair with a cold sherbet punch for a summer party — the fruity acidity cuts the chocolate richness. Serve within an hour of removing from the fridge so the coat stays snappy.
For a camp-themed plate, lay the pops on fireball whiskey brownies and let the spice echo the toasted note. Keep the pops chilled until the plate goes out.
Storage and Reheating
Store the finished pops in a single layer in an airtight container in the refrigerator for up to 3 days. The chocolate stays set and the marshmallow keeps its chew.
They do not reheat well because the marshmallow melts, so serve cold or at cool room temperature only. Do not leave them unrefrigerated for more than 2 hours at a party.
This s more pops recipe is not freezer-friendly; the marshmallow turns crystalline and the coat blooms white. Make the batch fresh rather than saving it long-term.
Recipe Variations
Peanut Butter Version
Stir 2 tablespoons of smooth peanut butter into the melted chocolate before dipping for a nutty coat. The mix thickens slightly, so add an extra teaspoon of coconut oil. Expect a firmer bite and a saltier finish that pairs with the graham crumbs.
White Chocolate Coat
Replace the semi-sweet chips with white chocolate and add magnesium oil free sprinkles on the crumbs for color. White chocolate sets softer, so extend the chill to 35 minutes. The pop tastes sweeter and looks pale against the brown cracker bits.
Mint Twist
Crush 2 mint candies with the graham crackers for a cool aftertaste in each bite. The candies add slight grit, so keep them fine and reduce the cracker amount by one quarter. The result reads like a chocolate-mint cookie on a stick.
Cookie Crumb Swap
Use fresh milled flour bread crumbs toasted plain instead of graham for a less sweet shell. Toast 3 slices, dry, and crush fine before rolling. The pop loses the honey note but gains a toasted grain flavor that suits dark chocolate.
S More Pops
Description
These s more pops turn the classic s'more into a neat handheld dessert with toasted marshmallow, chocolate coating, and graham crunch. Made indoors with a microwave and chilled in the fridge, they are ready in about 20 minutes plus chill time with zero baking.
Ingredients
Instructions
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Prep crumbs and bowl
Line a baking sheet with parchment paper and place the 3 whole graham crackers in a zip-top bag. Crush them with a rolling pin until no pieces are larger than a pea, then pour the fine crumbs into a shallow bowl for rolling later.
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Thread marshmallows
Take one large marshmallow and thread it onto each lollipop stick, pushing it to the middle so it sits centered and stable. Arrange the sticks on the parchment-lined tray so they are easy to move to the freezer.
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Freeze marshmallows
Place the tray of sticks in the freezer for 10 minutes so the marshmallows firm up and stay put under the chocolate. The cold center should feel stiff and hold its shape when lightly pressed with a finger.
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Melt chocolate mix
Combine the 1 cup semi-sweet chocolate chips, 1 tablespoon coconut oil, and 1 pinch fine salt in a microwave-safe bowl. Heat on medium-low in 20-second bursts, stirring after each, until the mix is smooth and pourable but not hot to the touch.
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Dip in chocolate
Dip each cold marshmallow into the chocolate, turning to coat the top two-thirds and leaving the stick end clean. Let extra chocolate drip off for 5 seconds over the bowl before moving to the crumbs so the base does not stay tacky.
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Roll in crumbs
Roll the coated marshmallow in the graham crumbs, pressing lightly so they stick to the wet chocolate. The crumbs should cover the chocolate fully with no bald spots showing the dark coat.
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Set on tray
Return each pop to the parchment-lined tray standing upright if possible so the coat stays even. Arrange them with space between so they do not touch while the chocolate sets.
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Chill to set
Chill the tray in the refrigerator for 25–30 minutes until the chocolate is firm and the crumbs no longer shift. The pops are ready when the coat feels hard at the edges and cool through to the center.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 160kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 4g20%
- Sodium 60mg3%
- Total Carbohydrate 24g8%
- Dietary Fiber 1g4%
- Sugars 17g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Store finished pops in a single layer in an airtight container in the refrigerator for up to 3 days; do not leave them unrefrigerated for more than 2 hours at a party.
- Make ahead: You can prep the crumbs and thread marshmallows earlier, then dip and chill close to serving for best texture.
- Pro tip: Freeze the marshmallows before dipping so the chocolate sets on contact instead of sliding down the stick.
- Related: If you enjoyed this, our more recipes are worth trying next for easy no-bake treats.
