Marshmallow Cookie Sandwiches Recipe
I love sweets. I love them even more when there is absolutely no baking involved. The other day, I had a marshmallow craving, and wanted to make an easy dessert. After a quick Google search, I stumbled upon this recipe by Martha Stewart.
- Vegetable oil cooking spray, for pan
- 2 envelopes unflavored gelatin (about 2 tablespoons)
- 2/3 cup cold water
- 1 1/2 cups granulated sugar
- 2/3 cup light corn syrup
- Coarse salt
- 1 teaspoon pure vanilla extract
- Confectioners’ sugar, for cutting
- 9 store-bought graham crackers, split in half, or 18 cinnamon and sugar graham crackers
- 8 ounces semisweet chocolate, melted
- 1 cup salted, roasted peanuts, chopped
- Coat a 9-inch square baking pan with cooking spray; line with parchment paper. Sprinkle gelatin over 1/3 cup water in the bowl of a mixer. Let stand for 5 minutes.
- Heat granulated sugar, corn syrup, remaining 1/3 cup water, and 1/8 teaspoon salt in a saucepan over medium-high heat, stirring occasionally, until syrup reaches 238 degrees on a candy thermometer, about 5 minutes.
- Whisk gelatin in mixer on low speed, adding syrup in a slow, steady stream down side of bowl. Whisk, gradually increasing speed to high, until almost tripled in volume, about 8 minutes. Whisk in vanilla. Transfer to baking pan. Smooth top. Let stand until set, at least 3 hours.
- Cut out nine 2 1/2-inch square marshmallows using a cookie cutter or a knife dipped in confectioners’ sugar. Dip surface of crackers into chocolate to coat, and transfer to parchment-lined baking sheets. Refrigerate until set, about 10 minutes. Sandwich marshmallows between crackers, chocolate sides in.
- Dip half of each sandwich into chocolate, on the diagonal; sprinkle with peanuts, and transfer to a parchment-lined baking sheet. Refrigerate until set, about 10 minutes.
Yummy! These totally remind me of moon pies! I wouldn’t call these “healthy” per se, but you deserve a little treat now and then!