The campfire, the camping chairs, stars in the night sky . . . and s’mores—that’s how I remember our summer camping trips as a kid growing up in Middle America.
With such simple ingredients, this pop isn’t complicated and the Nutella adds that toasted nutty flavor to the chocolate that’s sure to be a hit among classic s’more fans. These little pie pops package everything you love about this campfire goody into one neat little morsel.
Nutella S’more
Yield: 2 dozen pie pops
1 recipe Homemade Pie Pop Crust (page 13), or 4 unbaked store-bought or homemade 9″ (23 cm)-diameter piecrusts
MARSHMALLOW FLUFF FILLING
¾ C (143 g) granulated sugar
½ C (118 ml) light corn syrup
¼ C (59 ml) water
⅛ tsp fine salt
2 large egg whites, at room temperature
¼ tsp cream of tartar
1 ½ tsp vanilla extract
VANILLA GLAZE
1 tsp butter
1 ½ C (195 g) confectioners’ sugar
2 tbsp (29 ml) milk or water
¼ tsp vanilla extract
1 (13 oz [371 g]) jar Nutella
1 large egg, beaten, for brushing
½ C (64 g) graham cracker crumbles
Preheat the oven to 375°F (190°C). Grease and flour a large baking sheet.
To prepare the filling: Stir together the granulated sugar, corn syrup, water and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240°F (115°C) on a candy thermometer.
In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed, until soft peaks form. (You will want your egg whites whipped and ready for the sugar syrup to be drizzled in. If they are whipping faster than the sugar syrup is coming to temperature, stop whipping until the sugar mixture is ready).
When the syrup and egg whites are both ready, slowly drizzle 2 tablespoons (29 ml) of sugar syrup into the egg whites (don’t add to much or the eggs will scramble). Slowly drizzle in the rest of the syrup. Begin beating the eggs with the syrup on medium-high speed and whip until stiff and glossy (5 to 7 minutes). Add the vanilla and whip for another 2 minutes.
To prepare the glaze: Melt the butter, then add all the other ingredients. Stir until creamy. If the glaze is too runny, add more sugar; if it is too thick, add more water . tsp at a time.
To assemble the pie pops: Flour both sides of the two piecrusts, then roll flat with a rolling pin. Using a 3-inch (7.6 cm) round cookie cutter, cut twenty-four rounds from the dough, twelve for the bottom crust and twelve for the top crust.
Lay out the twelve bottom crusts on the prepared baking sheet. Brush each bottom crust with egg white, using a silicone basting brush. Press an 8-inch (20 cm)-long cookie stick firmly on top of the center of each bottom crust.
Dispense a 1 ½-inch (about 4 cm) dollop of marshmallow fluff mixed with Nutella in the center of each bottom crust. Place a top crust over each bottom crust and press firmly around the sides only, sealing the filling inside. Be careful not to overfill as the marshmallow will expand while baking.
Create a cookie stick dowel by cutting a 1-inch (2.5 cm)-long piece off the end of an 8-inch (20 cm)-long cookie stick. Use this dowel to crimp the sealed edges of the pie pop by pressing firmly on each side of the stick first, then move counterclockwise around the edges. This will keep the stick from moving around once the pie pop is baked.
After each pop is sealed and pressed, brush more egg white on each top crust.
Bake the sheet on the center rack of the oven for 15 to 18 minutes, until the crust is nice and golden. Then place the individual pops on a cooling rack. While they are still warm, brush each pop with the glaze and sprinkle with graham cracker crumbles; let the glaze set before moving. Allow to dry completely before handling.