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Marshmallow Cookie Sandwiches

Marshmallow Cookie Sandwiches were born when Tennessee gave us the Moon Pie in 1917, marking one giant leap for snack-kind. The homemade version is out of this world.Graham crackers are surprisingly easy to make. Get our cinnamon-and-sugar-laced recipe.

  • Yield: Makes 9
Marshmallow Cookie Sandwiches

Source: Martha Stewart Living, July 2010

Ingredients

  • 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

Directions

  1. Coat a 9-inch square baking
    pan with cooking spray; line with
    parchment. Sprinkle gelatin over
    1/3 cup water in the bowl of a mixer;
    let stand for 5 minutes.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Reviews (5)

  • knapperoo 8 Nov, 2013

    I LOVE these. Everyone is always impressed, they are always a hit.

    I'm trying to figure out how to keep the Graham's from becoming soggy in the fridge while cooling

  • phul1880 13 Nov, 2010

    I made this with chocolate wheaten biscuits, it was a smash with everyone they were all gone in 5 minutes.
    Pauline Australia

  • slavoie 26 Jul, 2010

    these were really yummy - they went fast at a summer potluck. i was worried they would be avoided because our version was pretty messy looking! the salty peanuts made them extraordinary and the size was perfect for me because i am a pig.

  • jg_mpls 21 Jun, 2010

    I agree. I would make them half or a fourth of the size. no one individual should eat one of these on their own. Had so much fun making these with my 7-yr-old, we could not stop laughing. Next time, I will try to make my own graham crackers - store bought, unless high-end, are not worthy of homemade marshmallows.

  • KassieJ 16 Jun, 2010

    These were all around delicious. Next time I'll pour the marshmallow into a larger dish to get thinner marshmallows. A bit too much sweet for my taste. But they were big and beautiful.

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