S'Mores Cookie Ball Pops

Ingredients

• 4 oz baker's chocolate white (6 oz.)
• 8 oz philadelphia cream cheese softened
• 18  graham crackers divided
• 16  marshmallows jet-puffed
• 4 oz baker's semi-sweet chocolate (6 oz.)
• 2 Tbsp sugar 
• 0.5 tsp vanilla 

Equipment

• bowl
• frying pan
• microwave
• lollipop sticks

Directions

1. Chop 6 grahams coarsely; set aside. Finely crush remaining grahams; mix with cream cheese, sugar and vanilla until well blended. Use 2 Tbsp. of the cream cheese mixture to evenly coat each marshmallow. (Coating will be thin.)
2. Microwave semi-sweet and white chocolate in same microwaveable bowl on HIGH 2 min. or until chocolates are completely melted and mixture is well blended, stirring every 30 sec.
3. Dip 1 lollipop stick about 1/2-inch deep in chocolate; insert chocolate-covered end into center of 1 coated marshmallow. Repeat with remaining marshmallows. Dip 1 marshmallow in remaining melted chocolate; shake gently to allow excess chocolate to drip back into bowl. Dip marshmallow in chopped grahams, turning to coat bottom and part-way of side of each.
4. Place in shallow waxed paper-lined pan. Repeat with remaining marshmallows.
5. Refrigerate 1 hour or until firm.