Well, I’m sorry that I’ve been a little absent lately, but now I’m back and I’ve moved onto peppermint from pumpkin! These little treats are absolutely perfect for this time of year. There are very few ingredients (which is always nice), and they contain peppermint, which is what I’m after at the moment. All peppermint, all the time.
They’re like little s’more sandwiches, sprinkled with peppermint pieces (um, match made in heaven!). As it turns out, I am not super skilled in the ‘breaking graham crackers apart on their perforated edges’ department, so I needed several backup graham crackers. But just keep the extra broken pieces for next time you need graham cracker crumbs. For the tops, I used Andes peppermint pieces, but you could definitely use crush candy canes as well… I was just going the lazy route with what I saw at Target – whatever. ‘Tis the season, as they say!
- 8 Whole Graham Crackers (About 32 once broken into sections)
- 5 ounces Marshmallow Fluff (store-bought or homemade)
- 8 ounces Semi-sweet or Dark Chocolate, chopped in uniform pieces
- Peppermint Pieces (I used Andes)
- Break all Graham Crackers into the smallest section (about 1″ x 2½”).
- Spread about a 1-1/2 teaspoons of Marshmallow Fluff onto 16 of the Graham Cracker sections. Sandwich another graham cracker on top. (*Don’t over do it on the marshmallow fluff, once the chocolate is applied they get ‘melty’ if there’s too much fluff). Set marshmallow-graham sandwiches aside on a large baking sheet or cutting board, lined with wax paper.
- Melt the chocolate, either in the top of a double boiler or in the microwave, until a smooth pour-able consistency. If you do this in the microwave, make sure and only heat for 30 seconds at a time (at 60% powder) and stir between additional 30 second intervals.
- Using 2 forks (or the utensil of your choice) dip each graham sandwich into the melted chocolate, draining off all excess chocolate. Place onto the wax paper and sprinkle peppermint pieces on the top. Repeat this process with the remaining sandwiches.
- Let the sandwiches rest for several hours (spaced apart) at room temperature, or chill for at least 1 hour (or until set).
* Store in an air-tight container, either at room temperature or in the refrigerator, for up to 5 days.
* For tips on melting chocolate, see this article.