Place graham crackers in a resealable bag. Process or smash the crackers into a fine powder, set aside in a small shallow bowl.

Poke a bamboo skewer or candy apple stick into the middle of each marshmallow. Place on a parchment or silicone lined baking sheet.

In a tall microwaveable measuring cup add chocolate chips and peanut butter. Heat at 30 second intervals on medium until fully melted. The consistency should be thin and smooth.

Dip each skewered marshmallow into the chocolate, wipe off the excess onto the side of the measuring cup.

Dip immediately into the crushed graham crackers. Place back on baking sheet to cool.

Cool s'more pops in the refrigerator until firm and ready to serve.

When you are ready to enjoy have an adult toast the top of your marshmallow. This will give it that toasted flavor and begin to melt the chocolate.