No-Bake S'Mores "Eyes" Pops | Halloween

No-Bake S'Mores "Eyes" Pops | Halloween

bakingwithnessa

Dive into a spooky treat this Halloween with these irresistible No-Bake S'mores Eyeball Pops: With a graham cracker crunch, gooey marshmallow center with a gummy eyeball and a chocolatey finish, they are the perfect creepy treat that to haunt your dessert table!

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Prep Time 10

REFRIGERATE 20

Total Time 30

Course Halloween

Cuisine Halloween Food

Servings 6

Equipment

Medium Bonmat™

Baking Sheet (M)

Ingredients

S'MORES "EYES"

▢ 10.58 oz (300 g) dark chocolate chips (You will only use 7.05 oz | 200 g)
▢ 6 Graham crackers squares
▢ 6 Marshmallows (Jet-Puffed | Square Shaped )
▢ 6 gummy eyeballs candies

Instructions

Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Medium Bonmat on the top of a Medium Perforated Baking Sheet. Set aside.

TEMPERING CHOCOLATE

Place 2/3 of the dark chocolate in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate to melt so that it is smooth, shiny and glossy. Stirring well to combine. Remove from heat, add the remaining 1/3 of dark chocolate. Give it a swirl and let it sit for about 2 minutes before mixing it together.
10.58 oz dark chocolate chips

S'MORES "EYES" PREPARATION

Dip each Graham Cracker squares into the melted chocolate and set aside on your prepared baking sheet.
Place the lollipop stick on top of the Graham cracker and cover with chocolate. Add the marshmallow on top.
Refrigerate for about 20 minutes or until the marshmallows are set.
6 Graham crackers squares, 6 Marshmallows
Take the Marshmallows out of the refrigerator and using your clean kitchen scissors make an horizontal cut into the center.
Press the "eyeball" down into the marshmallow. Use your kitchen torch to toast the marshmallows.
6 gummy eyeballs candies
Once your S'Mores "Eyes" Pops are ready, arrange them on your service platter to enjoy right away. "BONE" Appétit & Happy HALLOWEEN!
NOTE: For this recipe, you will only use 7.05 oz | 200 g of chocolate, so save the rest for another recipe.