Bite-sized and flavor packed, s'mores cake poppers are perfect for any kind of party.
These delicious morsels are a messy endeavor, but totally worth it! Be warned though, once you make a batch of these and share with friends and family you are obligated to make them over and over!
1 pre-made chocolate cake
7.5 ounces marshmallow fluff (1 container)
3 large Hershey bars, melted
6 graham crackers, crushed
Bake a chocolate cake. Once cool, wrap in clear plastic wrap and store in the fridge over night, or in the freezer for an hour.
After your cake has finished cooling, remove it and pull it apart with your fingers in a large bowl. The cake should be light, fluffy and grainy. Be sure to remove any stubborn hard pieces from the mix.
Once you have the right consistency, add in a 1 cup of the marshmallow fluff. WARNING: This is where it gets messy! Do not use your hands to mix in the marshmallow. My advice is to use the back of a metal spoon to incorporate it in with the cake.
After you have half the marshmallow added in, give the mixture a taste test. I like to add another 1/4 to 1/2 cup, but be careful not to add too much as this will make rolling the cakes into balls harder. Just be sure to reserve 1/2 a cup of the marshmallow for garnish later.
Cover and chill the mixture in the fridge for at least one hour. You want it chilled because you will be rolling it into balls and the heat from your hands will make it more difficult if the cake isn't cool. If you want to speed up the process chill in the freezer for 15 minutes instead. While the mixture cools, line a cake pan with wax paper.
Remove the mixture from the fridge and begin rolling it into balls. I like to keep mine smaller so that people can just pop them into their mouths all at once. As you form the balls, place them on the pan lined with wax paper.
Your hands will get super messy here, but that's the price of a delicious dessert! The cooler the mixture, the less messy. Also, don't be afraid to give your hands a wash every so often, just be sure to dry them completely before beginning again.
After you've formed the entire mixture into balls, place the tray into either the fridge to cool overnight, or in the freezer for at least an hour.
Melt the chocolate candy bars. A tip that works for me really well: melt the chocolate, stirring with a wooden spoon. When there are a few little pieces left that aren't quite melted, remove from the heat and then continue stirring off the heat, until they melt.
Make sure you reserve half a bar or so of the chocolate to melt at the end. You'll want to drizzle this on as a garnish.
While the chocolate cools, prepare the graham crackers. I use a blender to mash it up quickly. No matter how you mash them up, make sure your mixture is chopped into small pieces, but avoid too fine of a consistency. You want this to be more crunchy.
Once your cake has chilled completely, your chocolate has cooled and your graham crackers have been crushed, begin dunking the cake in the chocolate followed by a coating of graham crackers.
This process is similar to what you would do with chicken cutlets. Coat the cake completely in chocolate with one hand, then with the other cover with graham cracker. Place the cakes back onto the wax paper lined pan once they are covered.
Again, place the pan into the freezer or fridge until the chocolate has hardened and the poppers are set.
Before you remove the poppers from the fridge, melt the remaining chocolate as well as some of the marshmallow fluff. (Do this in separate pots)
Remove the poppers from the fridge when you are ready to serve them. Arrange on a serving platter.
Just before serving, drizzle the melted chocolate and marshmallow over the tops.
Note: This recipe can be prepared ahead of time and the poppers will stay fresh for 3 to 4 days as long as they are stored in an airtight container and refrigerated.