Smores Shortcake Pops

Smores Shortcake Pops

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  • Prep Time


  • Total Time


  • Servings



  • 2⅓

    cups biscuit mix

  • cup milk

  • 3

    TBS sugar

  • 3

    TBS butter or margarine, melted

  • cups marshmallow creme

  • 2

    cups milk chocolate chips (12oz)

  • 1

    tsp shortening

  • 36

    craft sticks

  • 2

    TBS graham cracker crumbs


1) Heat oven to 425 degrees F. In med bowl, stir biscuit mix, milk, sugar and butter until soft dough forms. Drop in 6 equal parts onto ungreased cookie sheet. Bake 10 - 12 mins or until golden brown. Remove from cookie sheet to cooling rack. Cool completely; about 20 mins. 2) With fingers, crumble shortcake into large bowl. Add marshmallow creme; mix well with spoon, pressing with back of spoon if necessary, until dough forms. Form into 36 1" balls (mixture will be a little sticky). Place on cookie sheet. Insert craft sticks into shortcake balls but do not poke all the way through other side.* Gently squeeze shortcake balls around craft sticks. Freeze 15 mins. 3) In small microwave bowl, melt chocolate chips and shortening uncovered as directed on package of chips. Stir until smooth. When dipping shortcake balls, work with 5 to 10 at a time, keeping the rest in the freezer. Gently dip each shortcake ball two-thirds into chocolate mixture; allowing excess chocolate to drip back into bowl. Sprinkle balls with small amount of graham cracker crumbs. Repeat with remaining shortcake balls and melted chocolate mixture. Place stick end first into styrofoam block to allow chocolate to harden. Once chocolate is hardened, eat immediately or store covered in refrigerator. If refrigerated, uncover and allow shortcake pops to stand at room temperature 15 mins before serving. *If desired, dip ends of craft sticks into melted chocolate before inserting into balls


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