This treat was inspired by Grandma Donna’s recipe for Marshmallow Cookies. The first thing I thought was that the cookies shouldn’t have dates, instead, they needed chocolate! These non-cookies have home-roasted almonds and homemade caramel to give them bit of the smoky taste of a s’more along with the marshmallows, graham crackers and chocolate. They also have a bit of a nod to wagon wheels, but so so much better.
- 1 cup finely chopped almonds
- 1 pkg vegan marshmallows (Dandies brand are great!)
- 1 1/2 cups graham crackers, crushed (this is about one full sleeve of crackers)
- 1/2 cup caramel sauce
- Dark chocolate (high quality)
Yield: 2 dozen cookies
Preheat oven to 400o.
After you’ve chopped your almonds, toast them in the oven for about 5 minutes, stirring every 1-2 minutes. Pull them out once they are starting to turn golden brown at the edges of the larger pieces of almond. Skip this step if you are using roasted almonds.
Put marshmallows in a large microwave safe dish and microwave on high for 2-3 minutes, stopping to stir every 30 seconds. When the marshmallows have completely melted, remove from the microwave and add the almonds and crumbled graham crackers until mixture is stiff.
Option 1: Roll in waxed paper with a caramel centre and chill. Cut in slices.
Option 2: Roll in waxed paper and chill. Cut in slices and top with a tsp of thick caramel sauce.
Coat the cookies in tempered chocolate and let set at room temperature or in the fridge.