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1
Preheat the oven broiler.
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2
Line a rimmed baking sheet with aluminum foil.
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3
Lay the marshmallows on the foil, long side facing up (as opposed to standing up on the short end).
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4
Place under the broiler and cook until the marshmallows are golden brown and toasted, 10 to 15 seconds.
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5
Cool completely on the baking sheet.
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6
The marshmallows will firm up again in the center so you can skewer them.
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7
While the marshmallows cool, put the graham crackers in a resealable plastic bag and seal.
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8
Crush with a meat mallet, rolling pin or can until they are fine crumbs with a few small chunks.
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9
Heat the butter in a small skillet over medium heat.
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10
Add the crumbs and cook, stirring, until toasted and a few shades darker, 3 to 4 minutes.
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11
Remove from the heat, pour onto a plate and cool completely.
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12
Once the marshmallows have cooled, skewer them and set aside.
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13
Finely chop the chocolate and reserve one-quarter of the chocolate separately.
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14
Put the rest in a heatproof bowl and set over a small pot with 2 inches of simmering water, making sure the water does not touch the bottom of the bowl.
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15
Cook, stirring, until melted and smooth.
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16
Remove from the heat and stir in the reserved chopped chocolate until melted.
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17
This technique will help the chocolate set hard without having grey streaks, called bloom, on your pops.
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18
Drizzle the skewered marshmallows with some melted chocolate and sprinkle with crumbs.
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19
Set the sticks into the open grids in a wire rack, so they stay upright, until the chocolate is set.
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20
Repeat with the remaining marshmallows, chocolate and crumbs.
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21
Fill a few tall glasses with marshmallows and set the finished pops, stick-side down, into the glasses for serving.
