Sunday, October 23, 2011

White Ghost Smores




**found in InStyle Magazine October 2010 and converted.

Serves 12 (24 Smores)

2 cups GF Graham Cracker crumbs (try The Grainless BakerEnjoy LifeKinnikinnick or Jo-sef)
1/4 tsp salt
4 tbsp sugar
2 sticks unsalted butter softened
4 egg yolks, slightly beaten
3 cups GF white chocolate chips
1 10.5 oz. bag of mini marshmallows

1.  In a food processor or large mixing bowl, combine graham cracker crumbs, salt, sugar, butter and egg yolks.  Mix thoroughly.  
2.  Press mixture evenly into a greased 12 x 17 inch baking tray; place in refrigerator to chill for about 30 minutes.
3.  Melt chocolate chips in a saucepan over low heat, stirring continuously.
4.   Pour melted chocolate over graham cracker mixture; spread evenly
5.  Return tray to refrigerator for another 30 minutes, or until chocolate hardens
6.  Cut out rounds using a cookie cutter or an upside-down drinking glass.  Set aside.
7.  Place about 30 mini marshmallows in a microwave-safe dish, and heat on high for 15 seconds.
8.  Spoon melted marshmallows over 6 cookies at a time, continuing to melt small batches of marshmallows until all cookies are covered.

Enjoy!! Have a spooktacular Halloween!!
xoxo Julie

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