This cookie is a cross between two commercial treats Moon Pies (marshmallows sandwiched between two graham crackers and smothered with chocolate) and Mallomars (graham crackers topped with marshmallows and covered with chocolate). Variations on this theme exist in many forms around the world, from teacakes in Britain to Dream Puffs in Canada. For our version, we ditched the graham crackers and replaced them with Carr’s Whole Wheat Crackers, which provided a more substantial base for our cookie. We also liked Carr’s crackers for their round shape, crisp texture, and gentle sweetness (the marshmallow and chocolate provide plenty of sweetness of their own). Instead of taking the time for homemade marshmallows, we scooped rounded portions of marshmallow crème right from the container. Briefly freezing the Fluff-topped cookies made coating them with chocolate a much neater process. We added vegetable oil to the melted chocolate to help it spread smoothly and stay shiny. You can use a spoon or a liquid measuring cup to pour the chocolate evenly over each cookie.
Ingredients
- 12 Carr’s Whole Wheat Crackers
- 1½ cups marshmallow crème
- 8 ounces bittersweet chocolate, chopped fine
- 2 tablespoons vegetable oil
- Set wire rack in rimmed baking sheet. Distribute crackers evenly on top of rack. Top each cracker with 1 heaping tablespoon marshmallow crème. Place baking sheet in freezer until marshmallow crème has firmed up, about 10 minutes.
- Stir chocolate and oil in small saucepan over low heat until melted and smooth. Let cool completely.
- Spoon chocolate mixture over each cookie to cover marshmallow crème completely. Return baking sheet to freezer until chocolate is set, about 10 minutes. Transfer sheet to refrigerator until cookies are completely firm, about 1 hour, before serving. (Cookies can be refrigerated for up to 2 days.)
