INGREDIENTS:
- 12 Carr's Whole Wheat Crackers
- 1 1/2 cups marshmallow creme
- 8 ounces bittersweet chocolate, chopped finely
- 2 tablespoons vegetable or canola oil
DIRECTIONS:
- Set wire rack in rimmed baking sheet lined with waxed paper. Distribute crackers evenly on top of rack. Top each cracker with 1 heaping tablespoon marshmallow creme. Place baking sheet in freezer until marshmallow creme has firmed up, about 10 minutes.
- Stir chocolate and oil in small saucepan over low heat until melted and smooth. Let cool completely.
- Spoon chocolate mixture over each cookie to cover marshmallow creme completely. Return baking sheet to freezer until chocolate is set, about 10 minutes. Transfer sheet to refrigerator until cookies are completely firm, about 1 hour (or keep in freezer). Cookies can be refrigerated for up to 2 days.
FULL RECIPES
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