Lorraine Pascale’s S’mores Pops Recipe
Line a baking sheet with parchment paper. Push the end of each lollipop stick into the marshmallows (into the narrower end if applicable), standing them on the tray as you go. Push the sticks quite far in, but you do not want them coming out the other side. I like to toast the marshmallows over a gas flame (get an adult only to do this), until they are just starting to caramelise. Working with one at a time, swirl it about briefly over the flame, being careful not to let the stick catch fire. Return the pop to the tray as you go, without touching the mallow as its centre will be molten hot. Don’t be tempted to lift it back up until set firm or the stick may pull out of its soft centre.
Meanwhile, break the chocolate into a small bowl and either melt sitting on top of a pan of simmering water (without allowing the bowl and water to touch) or in 30-second blasts in the microwave, stirring between each go. Once melted, stir until smooth and set aside to cool a little.
Pop the biscuits into a resealable food bag and bash them to fine crumbs with a rolling pin. Tip them into a small bowl.
Once the mallows are firm, holding the stick, dip one into the melted chocolate so it comes up about three quarters of the height of the marshmallow. Tilting the bowl to pool the chocolate will help. Allow the excess chocolate to drip off and then immediately dip it into the biscuit mix, so it comes up to almost the top of the chocolate. Return the marshmallows to the tray as you coat them, repeating until all the ingredients have been used up. Eat straight away or set them aside for about 30 minutes if you prefer the chocolate to be set firm. You can serve the pops propped up inside a glass, stick side down, or arrange them stick side up on a serving platter. Alternatively, you can just serve them unassembled for people to help themselves to and get stuck in!
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