1 cup graham cracker crumbs
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup light brown sugar
1 large egg
1/3 cup granulated sugar
1 teaspoon vanilla
Semi-sweet chocolate chips
Marshmallow Fondant Topping
4 cups miniature marshmallows
4 cups powdered sugar (plus a little extra for kneading)
2 Tablespoons water
For the Graham Cookie
Preheat oven to 350 degrees F. In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt. Set aside. In another bowl, combine butter and sugars until creamy and smooth. Add egg and vanilla. Mix well. Slowly add the dry ingredients and mix until just combined.
Roll dough out on floured surface to 3/8 inch or 8 mm using Springerle Joy Dough Guides. Cut out desired shape and place on parchment lined baking sheet. Bake for 6-8 minutes until the edges are just golden brown. Cool on wire rack.
For the Chocolate Layer
Place chocolate chips in microwave-safe bowl and microwave on medium for one minute. Stir. Microwave in increments of 15 seconds and stir until chocolate chips have melted. Spread about one tablespoon of chocolate on each graham cookie.
There are many instructional videos on how to make marshmallow fondant on YouTube. One of our favorite tutorials can be found at: How to make the Best Marshmallow Fondant by littledelightsinlife.
When using your mold with marshmallow fondant, remember to dust the mold and your counter top with powdered sugar before trying to make the impression. This keeps the mold from sticking.
Optional: We added about 1/4 teaspoon peppermint flavoring oil to our fondant. Add the flavoring oil to the melted marshmallows before adding the sugar.
© Copyright 2018, Lee Shepherd. All rights reserved.