Categories: Desserts

Ingredients

• For the Base:
• 2 cups milk chocolate chips
• 1 cup bittersweet chocolate chips
• 14 oz. can sweetened condensed milk
• Pinch of kosher salt
• For the Coating:
• 2 cups mini marshmallows
• 1 cup crushed cinnamon graham crackers

Directions

1. Make the base: In a double boiler, add the milk chocolate chips, bittersweet chocolate chips, sweetened condensed milk and salt. Cook, stirring, until the mixture slightly thickens, 8 to 10 minutes. Transfer to a small baking dish and then refrigerate until solid, 2 to 3 hours.

2. Make the coating: Preheat the broiler. Line a large rimmed baking sheet with parchment paper and spread the mini marshmallows in a single layer on the baking sheet. Broil until the marshmallows are black—not brown but black, 2 to 4 minutes. (Rotate the baking sheet as needed.)

3. Allow the marshmallows to cool completely (sliding the parchment off of the sheet and onto a plate and placing it in the fridge helps). Once the marshmallows are cooled and hardened, remove and finely chop. Add them to a large bowl with the graham cracker crumbs and stir to combine.

4. Remove the truffle base from the fridge and, using a small scoop or spoon, make about 36 balls, roll each in the marshmallow-graham cracker coating and place on a baking sheet. Refrigerate until ready to serve. Serve chilled or at room temp.

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