Hocus Pocus is my all time favorite Halloween movie. Growing up, my mom and I would watch it together and we can still quote the lines back to each other. While the plot of the movie is both a bit ridiculous and (as my boyfriend points out) scary, the silly antics of the Sanderson Sisters, Max and company, and the ever adorable cat Binx, captured my heart and I was an instant fan.
While I was at Disney for Mickey’s Not-So-Scary Halloween Party, I was so excited to see the Sanderson Sisters as part of the Hocus Pocus Villain Spelltacular. Although I’ve been to the party before, this was my first time seeing the show and it was even more special since the movie is celebrating its 25th anniversary. Seeing Winifred, Mary, and Sarah on stage with the rest of the Disney villains was so much fun and watching them put a spell on the crowd was the perfect thing to get me into the Halloween spirit.
For me, it really isn’t Halloween without a bit (or a lot) of Hocus Pocus, and so I’m excited to share these s’mores pops inspired by Winifred’s beloved spell book. When I first saw these online, I knew I had to make them. Not only are they Hocus Pocus themed, but they’re s’mores too! While I’ve changed the recipe a little bit, they are still super easy to make and are the perfect treat to share with friends at a party (or eat while enjoying a Hocus Pocus movie marathon).
The decorations are what really make the pops shine, but they don’t have to be perfect. For the book’s eye, I used Wilton’s candy eyes and then added the book features using black royal icing. To mirror the the book in the movie, I added black around the eye, down the spine, and in the corners. To make the stitches in the middle, I piped a line of icing and then ran a tooth pick through it to create thin lines.
Unlike regular s’mores, these pops are best served chilled, so be sure to keep them in the fridge until you’re ready to eat them.
I hope you enjoy these treats as you get ready for Halloween. After all, it’s just a bit of Hocus Pocus!
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Hocus Pocus Spellbook S’mores Pops
Full of graham crackers, marshmallows, and spells for eternal youth these chillingly good s'mores will bring some Hocus Pocus to your Halloween!
Ingredients
S’mores Pops
- 8 graham crackers, halved
- 1 jar marshmallow creme
- 12 oz semi-sweet chocolate chips
- 2 tablespoons vegetable oil
- 8 candy eyes
- 1-2 cups black royal icing
- 8 popsicle sticks
- 1 piping bag with small round tip
Royal Icing
- 2 cups powdered sugar, sifted
- 1.5 tablespoons meringue powder
- ¼ cup warm water
- black food coloring
Instructions
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Line a baking sheet with wax paper.
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Lay halved graham crackers on the prepared baking sheet. Spread a good amount of marshmallow creme on half of the graham crackers. (If the creme is sticking to your knife or spatula, dip it in hot water or spray with cooking spray).
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Place a popsicle stick halfway onto the creme, so the bottom extends off of the graham cracker. Place the other half of the graham cracker on top. Once all are completed, place baking sheet into the freezer.
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Using a double boiler, melt the chocolate chips. Once melted, stir in the vegetable oil.
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Remove graham crackers from the freezer and dip into the melted chocolate. (Depending on how deep the double boiler is, you might need to use a spatula to coat the sides). Make sure to scrape off the excess chocolate and place one candy eye on each graham cracker. The eye should be placed on the right hand side, about halfway down the cracker. Place dipped cracker back onto the baking tray. Once all crackers are dipped, place baking sheet in the refrigerator and let rest until the chocolate has hardened (at least 15 min).
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While the chocolate is hardening, prepare the royal icing.
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In a medium bowl, mix together the sugar and meringue powder. Add in the water and beat until the frosting is glossy and has stiff peaks. Stir in food coloring and place into a piping bag with a small round tip.
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Remove graham crackers from the refrigerator. Using the royal icing, pipe the decorations onto the crackers. To make the “stitches”, run a toothpick through a line of icing before it dries.
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Once decorated, refrigerate until the icing is set (at least 15 minutes). Keep in the refrigerator until just before serving.
Recipe Notes
adapted from Delish