S’mores are probably my favorite dessert. I love the idea of sitting around a campfire, roasting marshmallows and combining the slightly burnt flavors with melty chocolate sandwiched between two tasty graham crackers. I didn’t think this classic could get any better… until now. The Artful Desperado introduced me to a unique twist on the Front + Main blog and it’s absolutely perfect for summer entertaining… just in time for the long, holiday weekend.
This recipe is really easy and a lot of fun to put together as long as you’re prepared. You’ll need to freeze the popsicles in the molds overnight, so be sure to plan ahead for that. The next day, you’ll get to dive into the delicious toppings.
One issue I ran into was that my kitchen torch was on its last legs. I didn’t realize this until I was ready to torch the meringue. So, here I was with ten dairy-free S’mores popsicles drizzled with chocolate and graham cracker crumble with no way to torch the tops. We ate them anyway. DELICIOUS.
I decided to start fresh and make a new batch of popsicles to freeze overnight, so I could get a new “working” torch to use the next day for my photo shoot.
Removing the popsicles from the molds can be a little tricky. I recommend running the molds under warm (not hot) water for about 30 seconds and then giving them a try. You can repeat the process, if needed, until they loosen. I also found it helpful to keep the popsicles on a bed of ice while adding the toppings to prevent them from melting too quickly, especially with the heat from the torch. Everything went really smoothly since I was more prepared the second time around.
I’ve listed some key tools that you’ll need to make this recipe a success on your first try:
Happy 4th of July!
All images ©Regan Baroni 2017.