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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

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. Step 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. Step 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. Step 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. Step 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. Step 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.

Source
Martha Stewart Living, July 2010

Reviews (5)

  • 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

  • 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

  • 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.

  • 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.

  • 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.