Ingredients
8 sheets graham crackers
1/2 cup marshmallow cream (adjust to taste)
1/2 cup milk chocolate chips
1 teaspoon coconut oil
Flaked salt, to taste
Instructions
- Break each sheet of graham crackers into 4 pieces along perforated lines.
- Spread marshmallow cream on one piece and top with another to form a sandwich. Repeat with remaining crackers.
- Place sandwiches on a parchment-lined baking sheet and chill in the fridge or freezer for 15 minutes.
- In a microwave-safe bowl, melt chocolate chips and coconut oil together, stirring until smooth.
- Dip half of each sandwich into the melted chocolate and sprinkle lightly with flaked salt.
- Let chocolate set at room temperature or chill until firm. Serve and enjoy.
Notes
- Try dark or white chocolate for variety.
- Use flavored marshmallow cream for a twist.
- Add toppings like crushed nuts, graham crumbs, or mini marshmallows.
- Store at room temperature for 3–4 days, refrigerate for a firmer texture, or freeze for up to 2 months.
- For a vegan version, use vegan graham crackers, dairy-free marshmallow cream, and non-dairy chocolate.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 95
- Sugar: 8g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 2mg
