Copycat Mallomars®

Products Used

107

Ingredients

In a small saucepan, sprinkle gelatin over water and allow to gelatin to soften for 2-3 minutes.
Stir in sugar and vanilla. Turn heat to medium-high and continue to stir until sugar has completely dissolved, about 4-5 minutes.
Remove from heat and allow to cool until lukewarm.
Pour mixture into bowl of a stand mixer. Whisk on high speed for 15-20 minutes, until stiff peaks form.
Meanwhile, use a cookie cutter to cut 3-inch circles out of graham crackers.
Transfer a portion of marshmallow mixture to a piping bag, and pipe small dollops on top of each graham cracker. Chill marshmallow-topped crackers in freezer for 15-20 minutes.
Melt chocolate over low heat on a stovetop or in 30-second increments in a microwave.
Working with one cookie at a time (and leaving the rest in the freezer), spoon melted chocolate over marshmallow topping. Gently tap bottom of cookie with a finger to help chocolate drip evenly down sides. Allow excess chocolate to drip off.
Let chocolate cool to harden. Cookies can be stored at room temperature or in the refrigerator.

Dixie Crystals Insight

Excess filling can be piped into dots on a nonstick surface (like parchment paper or a silicone mat) to make marshmallows. Let them sit for 2 hours to set completely and then toss in powdered sugar to coat. Store homemade marshmallows in an airtight bag.
Recipe developed for Dixie Crystals by Ashton Swank @keatseats.

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