MAKES 12 cookies
TOTAL TIME: 45 minutes
You can substitute 1⅓ cups bittersweet chocolate chips for the bittersweet chocolate. See the photos that follow the recipe.
|
12 |
Carr’s Whole Wheat Crackers |
|
1 |
cup Marshmallow Fluff |
|
8 |
ounces bittersweet chocolate, chopped |
|
2 |
tablespoons vegetable oil |
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.