- ¾ cup mini marshmallows (+ 18 additional for stuffing the truffles)
- 1 package graham crackers (9 full graham crackers), crushed or 1 ⅓ cup graham cracker crumbs
- ¼ cup marshmallow crème
- ⅓ cup mini chocolate chips
- 8 ounces chocolate almond bark
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Turn the oven on boil and line a baking sheet with parchment paper; grease with cooking spray.
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Spread the mini marshmallows on top of the parchment paper and broil for 1-2 minutes, or until golden brown on top.
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In the bowl of a stand mixer, add the graham cracker crumbs, toasted marshmallows and marshmallow crème. Let cool for a couple minutes, then stir in the chocolate chips.
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Scoop about 1 tablespoon of the mixture into your hands and wrap around a mini marshmallow. Place on a pan lined with waxed paper. Repeat until the graham cracker mixture is gone.
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Melt the almond bark in a microwave-safe bowl according to package instructions.
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Dip each truffle into the chocolate and return to the waxed paper. Sprinkle with additional graham
cracker crumbs, if desired. -
Refrigerate until the chocolate is set and enjoy!
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