This recipe is for homemade Mallomars. They were a big hit at the party and pretty simple to make. I recommend making them the day ahead, so the chocolate ganache has a longer time to set. You can store these cookies in an air tight container for 3 days. However, I like to make the graham cracker base ahead of time, they can be stored for up to 3 weeks.
Makes 40 cookies
Graham Cracker Dough:
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/3 cup light brown sugar
3 Tbsp granulated sugar
2 Tbsp honey
1 large egg
1 tsp vanilla extract
40 large marshmallows
6 oz good quality semi-sweet chocolate chips (do not use Nestle chocolate, it does not melt well for this recipe)
3/4 cup heavy cream
1 Tbsp light corn syrup
3/4 tsp vanilla extract
1/2-1 tsp hot water, if needed
1. Prepare the graham cracker dough by whisking together the all purpose flour, whole wheat flour, cinnamon, baking soda and salt in a large bowl. Set aside.
2. In a electric mixer fitted with a paddle attachment, mix butter on medium speed until softened. Mix in sugars until incorporated. Make sure to scape down the sides of the bowl. Add in honey, egg, and vanilla and mix.
3. Add in the dry ingredients in 3 separate additions, mixing only until blended. Do not over mix.
4. Divide the dough in half and form into two 4" squares. Chill the dough for 2 hours until its firm enough to roll out. You can keep the dough in the refrigerator for up to 3 days.
5. Once the dough is firm, roll it out with a rolling pin on a floured surface to 3/16" thickness. Cut 2" round circles using a 2" biscuit cutter. Place the cookies on a baking sheet lined with parchment paper.
6. Bake at 350 degrees for 8-10 mins until lightly browned. (If you are making the cookies ahead of time, you can cool them completely and store them in an air tight container) If you are finishing the recipe in one day, take the cookies out of the oven and let sit for 2-3 mins. Keep the oven on.
7. Place the marshmallows flat side down over the warm cookie. Return to the oven for 2 mins, until the marshmallows are slightly soft. Do not over bake or they will melt. Remove from the oven and let stand 5 mins. Using the heal of your hand press the marshmallows down to spread evenly to the edge of the cookies. Let cool. (If you made the graham crackers ahead of time, heat the oven to 350 degrees, warm the cookies for 1 min and then place the marshmallows on top and continue with the recipe)
8. To make the ganache, place the chocolate in a food processor and finely chop. If you do not have a food processor you can chop it with a knife and place it in a large bowl.
9. In a small sauce pan, heat the heavy cream and corn syrup until it comes to a simmer. Immediately pour the hot cream over the chocolate in the food processor or bowl. Let the mixture stand for 1 minute and then pulse or mix until combined. Let the mixture rest another minute and then add in the vanilla and mix one more time.
10. Empty the ganache in a deep bowl. If it appears to be oily, add the hot water a few drops at a time. The ganache will thicken as it stands, but should be pourable. It should only take a few minutes to thicken, if it does not, place in the refrigerator for 4-5 mins. It should resemble chocolate syrup.
11. Working one at a time, dip the cookie marshmallow side down into the chocolate ganache. Coat the entire cookie and then turn it over and place it on a cooling rack. The glaze will take a few hours to set.
(Recipe from Great Cookies: Secrets to Sensational Sweets by Carole Walters)