# Ingredient List:
→ Fudge Pop Base
01 - 1 cup canned pumpkin purée
02 - 1 cup sweetened condensed milk
03 - 1/2 cup heavy cream
04 - 1/4 cup brown sugar
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1 teaspoon pure vanilla extract
09 - pinch salt
→ Chocolate Layer
10 - 3/4 cup semisweet chocolate chips
11 - 2 tablespoons heavy cream
→ S'mores & Crunch
12 - 1 cup mini marshmallows
13 - 2/3 cup crushed pretzels
14 - 1/2 cup crushed graham crackers
# Steps:
01 - In a medium saucepan, add pumpkin purée, sweetened condensed milk, heavy cream, brown sugar, cinnamon, nutmeg, ginger, vanilla extract, and a pinch of salt. Heat over medium, whisking until well combined and slightly thickened (about 5 minutes). Remove from heat and set aside to cool slightly.
02 - Combine semisweet chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 20-second increments, stirring between intervals, until smooth and entirely melted. Allow to cool until needed.
03 - Arrange mini marshmallows on a baking sheet. Toast under broiler for 1 to 2 minutes until tops are golden brown, or use a kitchen torch for even browning. Let cool before layering.
04 - Add crushed pretzels and graham crackers to the base of each popsicle mold. Place a few toasted marshmallows on top of the crunch layer.
05 - Pour pumpkin fudge mixture into each mold to fill halfway. Spoon a small amount of chocolate layer over the fudge base. Continue layering with additional pumpkin fudge, chocolate, and top with extra crushed pretzels, graham crackers, and marshmallows as desired.
06 - Insert popsicle sticks into molds and freeze for at least 4 hours, or until pops are solid throughout.
07 - To unmold, briefly dip popsicle molds in warm water. Remove fudge pops and serve immediately.
