Author Notes: I recently bought some handmade pumpkin spice marshmallows. I was trying to figure out what to do with them other than just eat them (and they are delicious by themselves!)
I thought about trying to make s\mores with them. I have some really good dark chocolate with ginger and thought that would be good to use. Instead of graham crackers, I thought I would use some really good thin ginger cookies. The idea of hot, sticky s’mores with melting chocolate after at Thanksgiving dinner was not too appealing. I came up with the idea of melting the marshmallow to make a filling, then coating the cookies with the dark chocolate and chilling it to harden the chocolate as a coating. I had some nice candied pecans on hand and thought they would add a nice sweet crunch along with a sprinkle of sea salt because I love adding that to chocolate.
- 4 good thin ginger cookies (about 1 ½ to 2 inches in diameter. You could use the wonderful food52 spiced molasses ginger cookie recipe
- 2 big, handmade pumpkin marshmallows (You can buy these or make them yourself.) There are many good recipes online.
- 6 candied pecan halves (I bought mine in a container at whole foods or you can make your own, Again, many recipes online
- 3 to 3.5 oz bar good dark chocolate with ginger. I used Chocolove’s crystallized ginger in dark chocolate bar which is 3.2 oz. Divine Chocolate has a limited edition 3.5 oz bar with dark chocolate, orange and ginger
- A pinch of coarse sea salt
- 1. Place 2 cookies, flat side up, on a microwave safe plate. Place 1 marshmallow on each (or use ½ if they are really big, it’s up to you).
- 2. Microwave on high for about 10-12 seconds until the marshmallow is soft and but not oozing or melted. Top each marshmallow layer with another cookie, flat side down, and place the two cookie sandwiches on a small baking sheet. Place in the freezer for 15 minutes.
- Meanwhile, melt the chocolate in a microwave safe bowl for about a minute on igh. Stir until it is melted. Let cool for about 5-10 minutes.
- Remove the two cookie sandwiches from the freezer. One at a time, spoon chocolate over each cookie to cover the top and sides. I did this over the bowl so drippings went back into the bowl. Place on the baking sheet, with the unfrosted part facing down and return to the freezer for 10 minutes.
- Remove from the freezer, and turn over the cookies to paint the other side with chocolate. This will now be the top of the cookies. Arrange three pecan halves on top of each cookie sandwich and sprinkle with a little coarse sea salt.
- Return to the freezer until the chocolate has hardened. Then store in the refrigerator until read to serve. You can cut them in half if you want or serve them whole.
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert