Cut a 4.4 oz XL Hershey’s chocolate bar into segments.
Unroll a premade Pillsbury pie crust onto a lightly floured surface. Cut the pie crust circle into a rectangle and cut out six rectangles of dough using the Hershey’s bar pieces as a guide for the size. Take the dough scraps, knead them together and roll it out to cut out two more rectangles. I was able to make four large S’more Pie Pops from one crust.
Put three Hershey’s chocolate bar segments on four of the rectangles of pie crust. Top the Hershey’s bars with Kraft Jet Puffed mini marshmallows.
Put another rectangle of dough on top of the marshmallows and add a lollipop stick.
Fold up the edges of the dough and press to seal.
Use a fork to crimp the edge together.
Brush the s’more pie pops with a beaten egg white.
Bake at 375°F for 14-17 minutes. The mini marshmallows will puff up and disappear but the crust will keep the shape of them. Some of the liquid marshmallows leaked out of the pie pops but it didn’t matter. When the s’more pie pops come out of the oven, let them cool for a couple of minutes and then press the lollipop sticks down into the chocolate. That way, once the chocolate hardens the stick will be embedded in it. My kids absolutely loved these pie pops. The like them even more than the peanut butter cup pie pops and said they tasted just like s’mores!