Campfire s’mores are one of those things that sound so appealing and I always find myself wanting to make it happen, but in reality, it’s kind of messy, hard to make perfectly, and there’s the whole mosquito bite issue. Let me just tell you that when I get a mosquito bite, it is not a pretty site- it gets really swollen (you can definitely feel it through my jeans), it radiates heat, and it itches like no other. Oh, and I get scars from them- big, ugly ones! Needless to say, I don’t care for them at all. So I decided to develop a recipe that allows me those same flavors while hiding from the big, bad mosquitos. And since I’m on a popsicle kick, it only seemed natural.
The difference between plain marshmallows and toasted marshmallow is HUGE (toasted >>>plain). The toasted flavor is what gives a s’more that campfire-y flavor, so we have to replicate that for our popsicles. Also, side note, I may ruffle some feathers here, but I truly dislike rocky road ice cream. I gave it some thought, and it’s the simple fact that there are plain/raw marshmallows in there- no bueno! So for this popsicle, we are going to get our mallows nice ‘n toasty!
Turn your oven to broil and let it get nice and hot. Line a baking sheet with parchment paper and give it a good spray of nonstick spray. Spread 2 cups of marshmallows on the baking sheet. I used mini ones, but regular size should be fine (you may need to toast them longer, though, and may want to flip them in between). Throw them in the oven, turn the oven light on, and watch them like you mean- do NOT leave! You’ll see them start to puff up a little, bubble, and then start to brown. When they reach a nice brown color, take them out of the oven. Mine took about a minute and a half, but be warned, they go from toasted to charred very quickly. Let them cool for about a minute, and place them in a blender. You don’t want to let them cool down too much on the parchment paper because they might stick and be hard to scrape off (I speak from a sticky-finger-marshmallow-everywhere experience). Blend the marshmallows with 1 cup of milk, and set aside.
Take about 5 sheets of graham crackers, and crush them (you can use a food processor, blender, or ziplock bag with anything hard to hit them with). You want to end up with one cup of crumbs. Any extra you can use for other purposes, including decorating the popsicle at the end.
I made a simple chocolate sauce to put in the popsicle and to dip/drizzle at the end. You could alternatively just use chocolate pudding. For the chocolate sauce, put your chocolate chips in a microwaveable bowl, and microwave in 20 second intervals, stirring it in between (about 1.5 minutes total). Once it’s melted, add your vegetable or coconut oil and stir until combined. The ratio is 1/2 cup chocolate chips to 1 tbsp oil. I tripled the recipe and used about a 1/2 cup for mixing into the pudding mix and the remainder for dipping (I had leftovers, and of course had no problem with it as I dipped pretty much everything in that sauce for the rest of the day).
Now that all your ingredients are prepared, in a big bowl, mix together the dry pudding mix, 2.5 cups plain milk and marshmallow milk until combined. Stir in the graham cracker crumbs. Mix in the 1/2 cup of chocolate sauce- you can mix it until completely combined, or just swirl it gently depending on what you want your final popsicle to look like. Fill your popsicle molds and freeze for 3-4 hours.
When they’re done, remove from the mold and enjoy just like that, or you can dip them in the chocolate sauce. If you choose to do this, line a big plate or baking sheet with parchment paper. Dip your popsicles and lay them on the parchment paper. Then sprinkle some extra graham crackers on them if you want. Stick them back in the freezer for about 30 minutes.
Not to brag or anything, but I got some pretty rave reviews from this tough little critic! Things like this make being an aunt so much fun!! (:
And there you have it, the comforting flavors of a campfire favorite bundled up in the form of your new favorite frozen treat! Now, this is not to say I don’t think you should go camping and enjoy the outdoors; this is just a nice alternative you can enjoy in your air conditioned home when it’s 95 degrees outside!
- 1 box instant vanilla pudding (5.1 oz)
- 3.5 cups milk, divided
- 2 cups marshmallows
- 1 cup crushed graham crackers
- 1/2 cup chocolate sauce (see below)
- 1/2 cup chocolate chips
- 1 tbsp coconut or vegetable oil
- Turn oven on to broil. Line a baking sheet with parchment paper and spray with nonstick spray. Put marshmallows on baking sheet, and place in oven. Watch them carefully and remove when they're toasted. It should take about 1-2 minutes. Remove, let cool for a couple minutes, and place in blender with 1 cup milk. Blend until combined.
- Crush 5-6 full sheets of graham crackers (you can use a food processor or put them in a ziplock bag and use a rolling pin or pot/pan to crush them). You'll use 1 cup to put in the popsicles, and you can use extra for garnishing.
- Make chocolate sauce by putting chocolate chips in microwave-safe bowl. Heat in 20 second increments, mixing in between. Once melted, add oil and mix until combined.*
- In a large bowl, mix dry pudding mix, 2.5 cups plain milk, and marshmallow milk mixture until combined. Still in graham crackers. Mix in chocolate sauce (mix completely, or simply swirl for a swirled end product).
- Fill popsicle molds according to your specific mold. Freeze for 3-4 hours.
- To remove, place your mold in a sink or pot filled with hot water for 15 seconds. Try to avoid getting water on the top.
- Optional: dip popsicles in or drizzle with additional chocolate sauce. Garnish with additional graham crackers or marshmallows if desired. If this step is done, place dipped popsicles on parchment paper, and place back in the freezer for about 30 minutes.
- *I made triple the recipe of chocolate sauce for dipping/drizzling at the end