Homemade Mallowmars by Eileen Talanian

Mallowmars are from way back in some of our memories. They are graham crackers topped with marshmallow and dipped in chocolate, and are incredibly delicious. Use any flavor marshmallow batter that you like. People are delightfully surprised when they eat homemade mallowmars, but they really go crazy when they are filled with banana, strawberry, or any other unexpected marshmallow flavor. If you don't feel up to dipping the mallowmars, you can just drizzle the tempered chocolate over them decoratively.

Ingredients:
Packaged graham crackers or Homemade Graham Crackers (page 111)
Piping bag and plain decorating tip with a ½-inch hold
Freshly made marshmallow batter of any flavor
Tempered chocolate (page 147)-made with 1 ounce chocolate for each mallowmar + an extra 12 ounces for ease of dipping

Directions:
Don't make the marshmallow batter until everything else is ready. If you are using homemade grahams, cut them out into circles before baking them. If you are using packaged grahams and would like to cut them into circles, you'll need to soften them first. To do so, place them on a cutting surface in a single layer and lay a damp kitchen towel over them for several minutes. When they begin to soften, use a round cookie cutter to cut circles out of the squares. Place the circles on a parchment-lined baking sheet and refresh the grahams in a preheated 350-degree-F oven for about 5 minutes. Pipe a mound of marshmallow batter onto each round and let them cure for 3 or 4 hours before dipping them in chocolate.

Line baking sheets with parchment. Temper the chocolate in a cool, dry room according to the directions given, and place a marshmallow-topped graham on a 2-pringed meat fork, dropping it into the chocolate and gently pushing it under the chocolate to coat it.
Lift it with the fork on the side of the bowl to remove excess chocolate so you have a thin coating, slide the bottom of the fork across the side of the bowl to remove chocolate drips, and coax the mallowmar onto a parchment-lined baking sheet using a skewer. Repeat for each mallowmar. Let the chocolate set before storing them. They will keep for a few weeks with wax paper between in an airtight container.

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