A holiday twist on a classic Minnesota summer treat! Alice Seuffert, with Dining with Alice, will walk you thru how to make this special cookie! She recommends pairing it with our Peppermint Krisp ice cream. However, we also think it would go great with our Chocolate ice cream too!
Peppermint S’mores Cookies
Alice Seuffert, Dining with Alice
9 large Graham Crackers (one sleeve)
1 tsp Peppermint Extract
1.25 cups (7-ounce container) Marshmallow Cream
12 ounces Almond Bark (Chocolate)
4 Candy Canes
Gently break Graham Crackers in half so you have a total of 18 squares (two rectangles for each square). Place squares on a cookie sheet lined with parchment paper.
Add the peppermint extract to the marshmallow cream until combined. Spread 1 TB of peppermint marshmallow cream on each graham cracker square. Freeze for 10 minutes.
Place Almond Bark in a small shallow baking dish. Heat according to package directions until melted.
Remove packaging from the candy canes, break into pieces, and add candy to a resealable plastic bag. Using a small mallet or rolling pin, smash the candy into small pieces. Set candy pieces aside in a small dish.
After the marshmallow crackers have been in the freezer for 10 minutes, remove the crackers from the freezer and place the cracker cookie in melted chocolate and use a spoon to cover the cookie with chocolate. Place a fork under the cookie to remove the cookie and allow chocolate to drizzle off.
Place covered cookie back on the cookie sheet (lined with parchment paper). Sprinkle cookie with peppermint candies (do this right away for each cookie because the chocolate will dry fast). Repeat the process until all cookies have been dipped in chocolate.
Freeze cookies for 5 minutes to set the chocolate.
Cookies do not need to be refrigerated but if your home is warm, you may wish to keep them in the refrigerator in order for the cookie to stay firm.
Makes 18 Cookies