These S’mores Dessert Pops are a fun, portable version of the classic treat that takes everything you love about s’mores and turns it into a convenient, no-mess dessert—perfect for summer parties, holidays, or even as a campfire treat!

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With just 3 ingredients, these are easy to make—no campfire required! It’s one of the best easy s’mores ideas and a perfect summer treat. Great for a last-minute dessert, since they can be ready in just 30 minutes!

How to Make S’mores Pops

Ingredients you’ll need for this recipe

1 pack graham crackers (enough for 16-20 squares)
7 oz jar of marshmallow fluff
1 lb melting chocolate

Step by Step Guide

1. Start by lining a 9×13 baking sheet with parchment paper. Break your graham crackers into squares—you’ll need 16 to 20 squares total for 8 to 10 pops.

2. Spread a generous layer of marshmallow fluff onto one graham cracker square.

3. Next, place a popsicle stick into the fluff, right in the middle of the cracker. Top with another graham cracker square, gently pressing down to sandwich the stick. It’s like a s’mores sandwich on a stick!

4. Grab a butane torch (you can get one at most kitchen stores) and lightly toast the edges of the marshmallow fluff until golden brown.

5. Place your assembled s’mores pops on the baking sheet and freeze them for about 10 minutes. This helps everything stay together when you dip them in chocolate.

6. While the pops are chilling, melt your chocolate. Use a microwave-safe bowl and heat it in 30-second intervals, stirring between each session, until it’s smooth and fully melted.

7. Once the pops are ready, take them out of the freezer and dip each one into the melted chocolate, making sure to coat them completely. You can even sprinkle some crushed graham crackers over the chocolate while it’s still wet for an extra crunchy topping.

8. After dipping, place the pops back on the baking sheet and freeze them for another 10 minutes until the chocolate is fully set.

Serve and Enjoy!

And there you have it! Your S’mores Pops are now ready to eat! Serve them up right away or store them in the freezer for later—they’ll keep their deliciousness for days.

So, the next time you’re craving s’mores but don’t have a campfire handy, whip up a batch of S’mores Pops. They’re quick, easy to make, and ready in no time!

Important Recipe Notes:

Use quality chocolate – Melting chocolate or chocolate chips work great, but using a high-quality brand makes a big difference in flavor!
Let them set – After assembling, give your pops time to set so they hold their shape and don’t fall apart when picked up.
Choose the right stick – Lollipop sticks or sturdy paper straws work best. Toothpicks are too small and won’t support the dessert.
Make-ahead friendly – These can be made up to 2 days in advance! Just store them in an airtight container in a cool, dry place.

Ingredients

1 pack graham crackers (enough for 16-20 squares)
7 oz jar of marshmallow fluff
1 lb melting chocolate

Instructions

Start by lining a 9×13 baking sheet with parchment paper. Break your graham crackers into squares—you’ll need 16 to 20 squares total for 8 to 10 pops.
Spread a generous layer of marshmallow fluff onto one graham cracker square.
Next, place a popsicle stick into the fluff, right in the middle of the cracker. Top with another graham cracker square, gently pressing down to sandwich the stick. It’s like a s’mores sandwich on a stick!
Grab a butane torch (you can get one at most kitchen stores) and lightly toast the edges of the marshmallow fluff until golden brown.
Place your assembled s’mores pops on the baking sheet and freeze them for about 10 minutes. This helps everything stay together when you dip them in chocolate.
While the pops are chilling, melt your chocolate. Use a microwave-safe bowl and heat it in 30-second intervals, stirring between each session, until it’s smooth and fully melted.
Once the pops are ready, take them out of the freezer and dip each one into the melted chocolate, making sure to coat them completely. You can even sprinkle some crushed graham crackers over the chocolate while it’s still wet for an extra crunchy topping.
After dipping, place the pops back on the baking sheet and freeze them for another 10 minutes until the chocolate is fully set.