Snowman S’Mores

Idea gallery #680
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Snowman S’Mores
Ingredients and Supplies
  • ½ pound Cocoa Lite candy coating
  • Candy bar mold #90-5707
  • Graham crackers, broken in half
  • 1 package large marshmallows
  • 1 pound white candy coating
  • ini pretzels, broken in half
  • Red candy clay (make 1 day ahead)
  • 1 package edible icing eyes
  • 1 jar black sugar pearls
  • 1 orange candy writer, melted
Melt candy coating and pour into a squeeze bottle. Fill candy bar mold. Place mold in freezer. When mold is cloudy and candy feels cool, release candy bar pieces from mold. Break candy bar pieces in half. Attach candy bar to graham cracker half using melted candy coating as “glue.” In a bowl, melt white candy coating. Dip large marshmallows in melted candy coating. Remove from candy coating using a dipping tool, allowing excess candy coating to drip back into the bowl. Place dipped marshmallow on top of the candy bar. Dip a second large marshmallow in melted candy coating. Remove from candy coating using a dipping tool, allowing excess candy coating to drip back into the bowl. Placed the second dipped marshmallow on top of the first dipped marshmallow. While candy coating is still wet, carefully insert pretzel pieces between the top and bottom marshmallow for the snowman’s arm. Also, attach the black pearls for buttons and the snowman’s mouth, and the edible icing eyes. Allow candy coating to set before adding the nose, using the orange candy writer (melted). With the red candy clay, make a small rope and wrap around the marshmallow to make a scarf for the snowman. Allow candy coating to set.
Merckens Cocoa Lite Milk Chocolate Flavored Candy Coating
Merckens Cocoa Lite Milk Choco...
70-2100
Unit: 1 lb. bag
Merckens White Vanilla Flavored Candy Coating
Merckens White Vanilla Flavore...
70-2200
Unit: 1 lb. bag
Orange Candy Writer
Orange Candy Writer
77-3700
Unit: 1 5/8 oz. tube
Royal Icing Eyes - 1/4"
Royal Icing Eyes - 1/4"
78-A5102P
Unit: 50/pkg.