Chocolate Fluff Cookies

Thumb_sfs_mallowmars_cc_319061

(from Bethany’s recipe box)

Makes 12 cookies
These cookies are inspired by Mallomars but taste much better. Freezing the Fluff-topped cookies before coating them with chocolate prevents the Fluff from losing its shape. We like Carr’s biscuits in this recipe for their round shape, crisp texture, and gentle sweetness. You can substitute 1 1/3 cups bittersweet chocolate chips for the bittersweet chocolate.

WHY THIS RECIPE WORKS:
Our Chocolate Fluff Cookies are the homemade alternative to Mallomars, a popular supermarket cookie a graham cracker base topped with marshmallow and covered with chocolate. We skipped the graham cracker in favor of Carr’s Whole Wheat Crackers, an English import found in the cookie aisle at most supermarkets. They are only lightly sweetened and have a crisp but sturdy texture. We froze the Marshmallow Fluff-topped cookies to enable easy covering with the chocolate. Adding a little vegetable oil to the melted chocolate helped it spread smoothly and kept it shiny.

http://www.americastestkitchenfeed.com/bake-it-better/2013/04/secrets-to-chocolate-fluff-cookies/

Source: Cook's Country June/July 2005

Categories: Cookies

Ingredients

  • 12 Carr's Whole Wheat Crackers
  • 1 cup Marshmallow Fluff
  • 8 ounces bittersweet chocolate, chopped
  • 2 tablespoons vegetable oil

Directions

  1. Spray wire rack with vegetable oil spray and set over parchment paper-lined rimmed baking sheet. Place crackers on wire rack. Using 2 greased spoons, top each cracker with 1 heaping tablespoon Fluff. Freeze, uncovered, until Fluff is firm, about 15 minutes.

  2. Microwave chocolate and oil together in covered bowl, stirring occasionally, until melted and smooth, about 2 minutes.

  3. Working with 1 cracker at a time, use fork to hold it over bowl of melted chocolate and use spoon to coat top and sides completely with chocolate, letting excess chocolate drip back into bowl. Return chocolate-coated cookies to wire rack. Freeze, uncovered, until chocolate is set and Fluff is firm, about 15 minutes. Serve, or transfer to refrigerator until serving time.

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