Make Frankens'more Treat Pops for Halloween

Ingredients

• 16 ounces white mini marshmallows
• 5 tablespoons water
• 2 pounds icing sugar
• 1/2 cup vegetable shortening
• 48 graham cracker squares
• 24 lollipop sticks
• 2 cups white chocolate chips
• green food coloring
• 3 cups milk chocolate chips
• chopstick or wooden skewer
• foam block for cooling rack

Yield: 24 treats

Instructions

1: Place marshmallows and water in microwave-safe bowl. Heat in the microwave for 30 second intervals, stirring after each interval, until completely melted. Tip: Alternatively, you can do this on the stove over low heat stirring until the marshmallow is melted. Stir in the confectioners' sugar until smooth (Image 1).

2: Using shortening, lightly grease a clean flat countertop. Knead 1/4 cup of the shortening into the marshmallow mixture as you would knead bread — folding and pressing the mixture with your hands (Image 2). Tip: Reserve the remaining shortening for keeping your hands greased as you work with the marshmallow.

3: Use a medium ice cream scoop to place one level scoop of marshmallow filling onto one graham cracker square (Image 1).

4: Place a lollipop stick in the middle of the marshmallow filling with the top of the stick about 1" from the bottom edge of the graham cracker (Image 2).

5: Place the other graham cracker half on top of the marshmallow filling and press down gently forcing the filling to ooze out just a bit on the sides (Image 3).

6: Use greased fingers to pull the filling from the sides to the corners and pinch off any excess.

7: Place the filled pops on a baking sheet and refrigerate for at least 30 minutes before continuing. When cooled, use a paring knife to cut away any excess marshmallow.

8: Melt white chocolate in a heat-proof bowl over a small saucepan filled with 1 inch of water, barely simmering.

9: When melted, add green food coloring and stir. Tip: Add food coloring very slowly until desired color is reached. Use an offset spatula to coat the front and sides of the pops with a thin coating of chocolate.

10: Place the pops back on the baking sheet and return them to the refrigerator for at least 1 hour. Don't worry about covering the back, it will be covered in milk chocolate.

11: Melt 2 cups of milk chocolate in the same manner as the white chocolate.

12: Remove from the refrigerator and dip the entire back of the pop into milk chocolate. Next, dip the top 1/2 of the pop into milk chocolate (This will be the monster's hair) Use a chopstick or skewer to remove any excess chocolate (Image 1).

13: Use chopstick's tip to indicate bangs by pulling some of the chocolate further down onto the green coating (Image 2).

14: Place the pops in foam block and let harden at room temperature before proceeding.

15: Melt the last cup of chocolate and let cool slightly. Add the chocolate to a piping bag fitted with a fine tip and make a brow in the shape of an arc (Image 1).

16: Next make the eyes by making a circle of chocolate under the brow and then add a "U" shaped nose under the eyes (Image 2).

17: Finally, make a mouth with a straight horizontal line across and several vertical lines to indicate stitches (Image 3).

18: When chocolate has cooled slightly, press down any points with the back of a spoon. Allow to cool/harden completely at room temperature before serving or sliding into a clear favor bag.