These Copycat Mallomars® became an immediate favorite in our house! Soft, homemade marshmallow on top of a graham cracker and covered in chocolate. My all-time favorite textures and flavors in one perfect cookie.
This post has been sponsored by Dixie Crystals. All thoughts and opinions are my own.
Be sure to check out all of my recipes on Dixie Crystal’s Website!
I am so excited to announce that I am partnering with Dixie Crystals in 2018 as a brand ambassador and will be creating recipes that you can find on their website!
YOU CAN FIND THE RECIPE FOR THESE COPYCAT MALLOMARS® IN ITS ENTIRETY BY CLICKING RIGHT HERE.
How to Make Copycat Mallomars®
If the idea of making your own homemade marshmallow filling sounds daunting (much less homemade Mallomars!)– WAIT! Don’t leave yet. It’s not nearly as hard as you’re thinking, I promise. I’ve got step-by-step photos in this post to hold your hand through the homemade marshmallow filling. And today I’m going to show you (again, step-by-step plus a video) how to turn that homemade marshmallow mixture into something really special. Ready?!
STEP 1 – MAKE THE MARSHMALLOW FILLING
Like I said, I’ve already got all the details for this in another post. But here’s a quick photographic run-down of what the process looks like in a nutshell.
STEP 2 – WHILE THE MARSHMALLOW IS MIXING, CUT THE GRAHAMS
I have a GREAT recipe for homemade graham crackers that would taste amazing here in place of store-bought graham crackers. Feel free to do that if you’re up for it, but if not, don’t worry. The store-bought crackers will work perfectly.
Note: it’s kind of scary to cut the graham crackers with a cookie cutter. I ALWAYS think they are going to crumble apart! But guess what? They don’t. The scrap pieces on the outside will break, but the circle inside the cookie cutter will stay in tact!
STEP 3 – PIPE THE MARSHMALLOW FILLING ON EACH CRACKER
You can use a pastry bag if you have one on hand. But if not, have no fear. This filling is light enough that it won’t burst a regular gallon sized bag if you use that instead (just fill it about 1/3 of the way and snip a corner to DIY your own piping bag!).
Squeeze a dollop on each cracker– how much is up to you ☺️.
After you pipe on the marshmallow, get these babies to the freezer for a little while!
STEP 4 – SPOON ON THE CHOCOLATE
I tried both dipping and spooning on the chocolate. Technically, both options work. But spooning on the chocolate gives you way better coverage– plus it’s prettier!
This is the step I made into a video ????????. Things could get a little dicey with all that dripping chocolate, so I wanted to SHOW you how I did it (I tried to photograph it, but it’s still hard to see). If you tap a finger gently underneath the cookie, that shakes off the excess perfectly. Otherwise, you’ll have a puddle of chocolate around your cookie.
Which probably isn’t the worst thing ever ????, but it does complicate the aesthetic a little bit.
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And that’s it ????.
You can store these in the refrigerator or at room temperature. They’ll be delicious either way. The graham crackers stay crispy for about the first day or so before they start to soften (in a good way), just FYI. I hope you enjoy these as much as we did!