Ingredients

2 (12-oz.) jars hot caramel topping

8 large lollipop sticks

24 large marshmallows

1 tsp. cinnamon

3/4 c. granulated sugar

1/3 c. graham cracker crumbs

1 (10-oz.) bag white chocolate chips

Preparation

  1. Assemble Wands: Dip one end of each lollipop stick in 1" of water (this helps the marshmallows glide on easily). Skewer 3 marshmallows on each stick, starting at the wet end.
  2. Dip Marshmallows in Caramel: Dip marshmallows into caramel, gently tapping to remove excess caramel and place on parchment paper. Cool caramel at room temperature for 30 minutes, until caramel is set.
  3. Prepare Cinnamon Sugar Crumbs: Mix cinnamon, sugar, and graham cracker crumbs in a shallow bowl or pie plate. Set aside.
  4. Melt Chocolate: Melt white chocolate in a medium saucepan over low heat. Keep warm.
  5. Dip Marshmallows in Chocolate: Dip caramel-coated marshmallows into melted white chocolate, gently tapping to remove excess white chocolate. Gently roll wand in the cinnamon, sugar, and graham cracker mixture; place on clean parchment paper. Repeat for all wands.
  6. Let Set: Cool at room temperature for 15 minutes, until white chocolate is set.