Tasty Tuesday | S’mores Please!

Reinvent the campfire favorite with our grown-up s’mores flavor combinations. Try one of these amazing s’mores recipes and s’more-inspired desserts.

S’mores Cheesecake Pops

Servings: 16
10 graham crackers
½ cup butter, melted
16 ounces cream cheese, softened
½ cup powdered sugar
2 teaspoons vanilla extract
3 cups mini marshmallows
4 ounces white chocolate, melted
16 ounces dark or milk chocolate, melted
2 teaspoons coconut oil (optional)
16 cake pop sticks or lollipop sticks.

In a freezer bag or food processor, crush the graham crackers to a sand-like consistency.
Transfer to an 8×8 baking dish lined with parchment paper and firmly pack it down to form the “crust.” Freeze until the cheesecake mixture is ready.
While the crust is freezing, combine the cream cheese, sugar, and vanilla extract, and mix until smooth.
Spread the marshmallows out on a baking sheet lined with parchment paper.
Broil the marshmallows for about 1-2 minutes, watching closely to make sure they don’t burn. You want them to brown up a little though to achieve a “toasted” flavor.
Carefully scrape the marshmallows from the sheet into the cheesecake mixture. Mix thoroughly.
Transfer the toasted marshmallow cheesecake mixture into the baking dish on top of the crust and smooth until even.
Freeze at least one to two hours until the mixture is firm enough to cut.
Remove the set cheesecake from the dish and cut into even square shapes, depending on how big you want your pops.
Dip each stick in melted white chocolate and place into each cut square, this will help secure the sticks into the cheescake.
Freeze until solid, about one hour.
Microwave the chocolate in 15 to 30 second increments to melt, stirring thoroughly each time. Add coconut oil if the chocolate seems too thick for dipping.
Dip the set pops into the chocolate and stand upright to set (a cardboard box or piece of styrofoam works best if you don’t have a stand). Decorate with the remaining white chocolate and crushed graham crackers.

Rice Krispies S’mores

4 Kellogg’s® Rice Krispies Treats® Original bars
3 Keebler® Grahams Original
1/4 cup marshmallow creme
1/4 cup semi-sweet chocolate or milk chocolate morsels
1 teaspoon shortening


1. Crosswise cut each KELLOGG’S RICE KRISPIES TREATS Original bar into thirds. Break each KEEBLER Grahams Original cracker sheet into fourths along score lines.

2. Use marshmallow crème to attach bar pieces to cracker pieces. Place on wax-paper-lined baking sheet.

3. In small microwave-safe bowl combine chocolate morsels and shortening. Micro-cook on high for 30 seconds to 1 1/2 minutes or until smooth, stirring every 30 seconds. Drizzle over bars. Refrigerate about 15 minutes or until chocolate is set.

*NOTE: Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.

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