Homemade Mallowmars Recipe

Soft marshmallows nestled between a base of graham crackers and melted milk chocolate make these Mallowmars a special cookie recipe.

Biscuit Week (British for Cookie) happened, and it brought a bit of panic. Every bake seemed slightly off from what I wanted to make. I just wasn't excited about them.

Last week, I bought baking chocolate bars. This week, when I went back to buy bars for this bake, there were none. So, I ended up using milk chocolate chips. Not the best choice.

Chocolate chips aren't great for coating cookies or bars, especially Nestle chips. They don't melt well; they tend to get hard and burn no matter how low the heat is.

I bought store-brand chips, and they worked fine. But I never buy the yellow bags of chocolate chips for melting or coating.

Store the cookies in a dry place at room temperature. Keeping them in the fridge will cause water drops on your chocolate coating. It may not look great, but it's still edible.

 Homemade Mallowmars Recipe

Delicious Homemade Mallowmars Recipe: A Sweet Treat for Any Occasion

Prep Time: 2 hours 25 minutes Cook Time: 20 minutes Total Time: 2 hours 45 minutes Course: Dessert Cuisine: American Servings: 26 cookies Calories: 181 kcal

Ingredients:

Graham Cookie Base

• 2 cups graham cracker crumbs (I was low on graham crackers, so I used a little cinnamon toast crunch to bulk it up)
• 2/3 cup white sugar
• 1/2 tsp salt
• 1/4 tsp baking soda
• 6 TBSP melted butter
• 1 lightly beaten egg

Marshmallow Filling

• 1/2 cup water
• 2 packets unflavored gelatin powder
• 3/4 cup white sugar
• 1/2 cup light corn syrup
• 1 tsp vanilla extract

Coating

• 12 oz milk chocolate (use baking bars if you can, chips are not ideal)

Instructions:

Preheat the oven to 350°.

Line a baking sheet with parchment paper or foil.

Mix the dry ingredients for cookies together and set aside.

Melt butter; let it cool slightly to avoid scrambling the egg when stirred in.

Stir the slightly cooled butter and beaten eggs together.

Mix the butter mixture into the graham cracker mixture.

Use a tablespoon to scoop the cookie mixture onto the baking sheet, making 24-26 cookies.

Bake the cookies in the preheated oven for 8 minutes.

Take the cookies out, flatten slightly with a spatula to remove the round dome off the top, then bake for an additional 2 minutes.

Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Meanwhile, make the meringue: a. Put gelatin in a heatproof bowl and pour 1/4 cup of water over it; stir and set aside. b. In a saucepan, heat the remaining water with sugar and corn syrup over low heat to melt the sugar. c. Once melted, turn up the heat and use a candy thermometer to bring the mixture up to 240°. d. Remove from heat and pour over the softened gelatin; stir until smooth. e. Pour into a stand mixer fitted with a whisk; whisk on high for 10 minutes until thick and glossy. f. Turn the speed to low, add vanilla, and stir to combine.

Put the marshmallow in a piping bag without a tip and pipe onto the cooled cookies; let them set until the meringue is no longer sticky.

Melt the chocolate in a bowl over a pan of hot water; once melted, remove from heat.

Dip each cookie in the chocolate, starting with the marshmallow top first; set on a cooling rack to let them drip and cool.