Marshmallow Graham Delights

Directions

Graham Discs

1. Preheat oven to 350°F (176°C). Lightly grease 12 portion muffin pan. Set aside.  
2. Using a pastry cutter or your hands combine Kinnikinnick Graham Crumbs and butter. Mix until crumbly in texture. Divide and press crumbs into 12 portions of muffin pan.
3. Bake in preheated oven for 10 minutes. Remove from oven and let cool completely.
4. Carefully remove Graham Discs from muffin pan and place on a parchment lined baking tray. Set aside.
   

Chocolate Bases

1. Place a medium pot ½ filled with water on stove top and bring to a boil.
2. Turn down heat to simmer. Place a heat proof bowl on top.
3. Add chopped chocolate to bowl and stir until melted. Remove from heat and let chocolate cool slightly.
4. Dip one side of each Graham Disc in chocolate. Place on parchment lined baking tray to set (chocolate side up).   
   

Marshmallow Filling

1. Whip marshmallow fluff and milk together.
2. Place mixture in a piping bag for easy assembly. Set aside. 
   

Assembly

1. Place a wire rack on parchment lined baking tray.
2. Place chocolate dipped Graham Discs on wire rack (chocolate dipped side down).
3. Pipe a mound of Marshmallow Filling (approx. 1 tablespoon) on Graham Disc (side without chocolate).
4. Refrigerate for 15 - 20 minutes until Marshmallow Filling is firm to the touch.
5. Remove from refrigerator and spoon melted chocolate over each Marshmallow Graham Delight until they are completely covered in chocolate. Tap tray only once to help excess chocolate drip off (not too hard or your filling will come out).
6. Return to refrigerator until chocolate sets.
7. Remove from refrigerator and carefully remove from wire rack using a pallet knife or paring knife to assist.
8. Break off or trim any excess chocolate on edges.
9. Store in a cool place.    
   Yields 12 cookies