10 jumbo marshmallows
1 1/2 cups vanilla ice cream
3/4 cup chocolate chips (I prefer Ghirardelli 60% cacao chips)
2 tablespoons vegetable oil
3 full graham crackers, crumbled
1. Place the marshmallows on a skewer and roast over a stove top (at medium heat) or barbecue until toasted and golden. Be careful, the marshmallows should not catch on fire.
1. Prepare the chocolate coating. Choose a vessel that allows for easy dipping of the popsicles. I found a small coffee mug works best. Place the chocolate chips in the bowl or mug and melt in the microwave about one minute. Once the chocolate has melted, add the oil. Place in the refrigerator to cool. Cool until the chocolate is at room temperature, but do not chill until hardened. The chocolate should be in a liquid state for the dipping
1. Serve immediately or cover with saran wrap and place in freezer until you are ready to serve.