Copycat Mallomars, a simple homemade no-bake chocolate-covered marshmallow cookie that comes together easily with just four common ingredients.
Prep Time10 minutesmins
Cook Time0 minutesmins
Chill Time:30 minutesmins
Total Time40 minutesmins
Author: Peter | Simple Nourished Living
6Carr's Whole Wheat Crackers
6tablespoonsMarshmallow Creme (Fluff)
Line a baking sheet with parchment paper or silicone liner.
Place six crackers on prepared baking sheet and top each with a tablespoon of marshmallow fluff/creme.
Place baking sheet in freezer and freeze until fluff/creme is firm, about 15-20 minutes.
Add chocolate and oil to a small microwave-safe bowl and heat in 30 second increments (stirring in between), until chocolate is melted. About 90 seconds total.
Using a large fork or flat spatula, hold one cookie over the bowl of chocolate and use a spoon to drizzle chocolate over the cookie, allowing excess chocolate to run off back into the bowl. Repeat as needed until marshmallow and cookie are completely coated on top and sides with chocolate. Return chocolate coated cookie to sheet and repeat with remaining cookies.
Freeze cookies (uncovered) until chocolate is set, at least 30 minutes.
Serve or transfer cookies to refrigerator.
Store any leftovers in an airtight container in the refrigerator.
A traditional Mallomar cookie is a round graham cracker topped with marshmallow creme and covered in chocolate. They were first sold in 1913 and only shipped in the cooler months (in North America) to prevent the chocolate from melting. To maintain that tradition, they are still only sold in stores from September through March, but you can find also them online.Why use a whole wheat cracker instead of a gram cracker?
This is a personal preference. We found it easier to make this homemade copycat version with the more dense, slightly sweet and round whole wheat Carr's crackers. Since they are more dense than a graham cracker, the cookie base is more stable. And we like the ratio of the Carr's cracker to marshmallow and chocolate better.Why freeze the cookies before coating in melted chocolate?
We found that cookies set better when lightly freezing the marshmallow before covering in chocolate. At room temperature, the fluff won't hold its shape for too long and will start to ooze. You could always try and skip the freezing step, but you'll have to work quickly!Why add vegetable oil to the chocolate?
Again, this is a personal choice to add a little oil to the chocolate before melting. The additional oil will help the chocolate melt more smoothly and gives it the perfect consistency for coating the cookies, but on the downside it won't set up as hard. If you add oil to your chocolate, you'll find that even though the cookies are refrigerated before serving, the chocolate coating will begin softening almost immediately when they sit at room temperature.Serving size: 1 cookieClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*PointsPlus (Old plan)
Chocolate Marshmallow Fluff Cookies
Amount Per Serving (1 cookie)
Calories 145Calories from Fat 81
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/chocolate-marshmallow-fluff-cookies-copycat-mallomars/