PB & J s'mores pops
What do you get when you combine the flavours of a s’more with the classic appeal of peanut butter and jelly? A fun, memorable treat that everyone will love. The recipe starts by creating a pocket inside each marshmallow (easy to do with a paring knife) and stuffing it with jam. A little peanut butter goes on top of that, and then a layer of chocolate and graham cracker crumbs. Use small skewers or popsicle sticks to make them easy (and even more fun) to eat.
Reduced-sugar mixed berry jam
Better n' Peanut Butter Better n' peanut butter
Semisweet chocolate chips
Low-fat graham cracker crumbs
- Coat a paring knife with cooking spray. Insert the knife into the top of a marshmallow, going almost all the way to the other side; twist the knife inside the marshmallow to hollow it out and make a pocket. Repeat the process with the remaining marshmallows, recoating the knife with cooking spray each time.
- Using a small measuring spoon, insert ½ teaspoon jam into each marshmallow pocket; twist the spoon to help release the jam inside the pocket. Spread ½ teaspoon peanut butter over the opening at the top of each marshmallow. Arrange the stuffed marshmallows on a plate, peanut butter side up. Freeze for 10 to 15 minutes.
- Place the chocolate chips in a small microwave-safe bowl. Microwave on high until the chocolate melts, about 1 minute, stirring every 20 seconds. Spread the chocolate evenly over the peanut butter on each marshmallow. Sprinkle the graham cracker crumbs evenly over the chocolate. Refrigerate or freeze until the chocolate sets, about 5 minutes. Insert small skewers or lollipop sticks into the s’mores pops.
- Serving size: 1 s’mores pop