This post has taken much longer than I would have liked for me to finish, but it couldn’t be helped. Slow internet connection today. The important thing is that I did finish it because you really need to make this recipe. I tried to keep myself from making something with marshmallows for a few days to space things out a little bit, but I couldn’t do it. Partly because I really wanted to make something with them, but mostly because if I didn’t then my little sibs would have eaten them all before I had the chance.
I decided to make homemade mallomars. If you have never had one then you are missing out. Basically, they are reverse s’mores. Graham cracker or, for these, basic shortbread cookies topped with marshmallows and completely covered with semi-sweet chocolate. They are amazing but these sinful little treats, like all packaged food, are full of all kinds of unhealthy ingredients. Not that homemade ones are super foods, but at least you can control the ingredients.
Okay, I know I said the marshmallows were messy, but do you know what is messier than marshmallow fluff all over your fingers? Marshmallow fluff plus melty chocolate and cookie crumbs all over your fingers, that’s what. So, if you are a perfectionist or just really OCD than you may want to try another recipe. Don’t let that scare you away though. I often tell people that I have a talent for making messes quickly and burning things and I managed to make these come out half-way pretty. If I can do it than anyone can.
I make myself feel better about the lack of perfection by reminding myself that they still taste good. No one will remember how perfect or imperfect these were once they taste them.
- 1 recipe for homemade marshmallows made in 21x15 inch cookie sheet (jelly roll pan) and cut into 2 inch squares.
- 3 cups all-purpose flour
- 1 cup powdered sugar
- 1 cup (2 sticks) butter
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 24 ounces (or 600g) semisweet chocolate, roughly chopped
- Prepare marshmallows ahead of time and cut into 2 inch squares.
- For the cookies: pre-heat oven to 350 degrees F(180 C) and beat butter and sugar together until fluffy. Add vanilla and salt and mix well. Stir in flour until dough comes together. Turn out dough onto lightly floured surface and roll into a rough rectangle about 1/4 inch thick. Cut into 2 inch squares and place on parchmaent lined baking sheet about 1/4 inch apart. Bake for 5 - 6 minutes or until edges turn lightly brown. Remove from oven and allow to cool.
- Melt chocolate in a double broiler over low heat.
- Meanwhile line 2 or 3 large trays with parchment or waxed paper and place cookies about 1/2 an inch apart. Spread a little bit of chocolate on cookie to act as a glue and place marshmallow squares on top; repeat with all cookies.
- Dip each marshmallow topped cookie into chocolate marshmallow side down and gently flip to coat all sides with chocolate. Use a wire spoon of fork to lift each cookie out of chocolate and allow excess to drip off
You can do these in circles as well. Just use a small cookie circle cutter to cut both cookies and marshmallows.