Avg. rating 5 from 2 votes.Recipe Information
Ingredients
Directions
Line a baking sheet with parchment paper.
Put one marshmallow on each stick and then spread chocolate on each marshmallow. I have trouble dunking things in chocolate and getting them to look okay, so I used a table knife and simply spread the chocolate on the marshmallow.
Dunk each chocolate-coated marshmallow in the crushed cookies. A small dot of chocolate on the parchment works nicely to keep the marshmallows upright.
Refrigerate for 30 minutes to help the chocolate set up nice and firm but serve at room temperature, if you can wait that long.
Notes
Substitutions
If you have trouble finding safe marshmallows in the store, you can make your own Marshmallows – Using Lyle’s Golden Syrup. Be sure to let them dry well, at least overnight, before dipping.
Use any chocolate and cookie crumbs that are safe for your allergen set. There are several Graham Cracker and wheat/gluten-free Mock Graham Crackers recipes here if you can’t find safe ones.
