# Components:
→ 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 of salt
→ Chocolate Layer
10 - 3/4 cup semisweet chocolate chips
11 - 2 tablespoons heavy cream
→ Smores & Crunch
12 - 1 cup mini marshmallows
13 - 2/3 cup crushed pretzels
14 - 1/2 cup crushed graham crackers
# Directions:
01 - Combine pumpkin purée, sweetened condensed milk, heavy cream, brown sugar, cinnamon, nutmeg, ginger, vanilla extract, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture is smooth and begins to thicken, about 5 minutes. Remove from heat and allow to cool slightly.
02 - Add chocolate chips and 2 tablespoons heavy cream to a microwave-safe bowl. Microwave in 20-second increments, stirring after each, until chocolate is fully melted and smooth. Let cool to room temperature.
03 - Arrange mini marshmallows on a baking sheet and toast under a broiler for 1 to 2 minutes, or use a kitchen torch until golden brown. Allow marshmallows to cool completely.
04 - Place a spoonful of crushed pretzels and graham crackers into the bottom of each popsicle mold. Add 2 to 3 toasted marshmallows to each mold.
05 - Pour pumpkin fudge mixture into molds, filling approximately halfway. Spoon a small amount of chocolate layer on top, then add more pumpkin mixture, continuing to alternate layers if desired. Finish with extra pretzels, graham crackers, and toasted marshmallows on top.
06 - Insert popsicle sticks into each mold. Freeze for a minimum of 4 hours, until pops are fully set.
07 - Briefly submerge popsicle molds in warm water to loosen. Carefully unmold and serve immediately.
