Marshmallow Cookie Sandwiches

This recipe looks fabulous! I need to make it right away!!!  I got this off of the Martha Stewart website, and I can’t wait to try it soon.  Enjoy!


  • Vegetable oil cooking spray, for pan
  • 2 envelopes unflavored gelatin (about 2 tablespoons)
  • 2/3 cup cold water
  • 1 1/2 cups granulated sugar
  • 2/3 cup light corn syrup
  • Coarse salt
  • 1 teaspoon pure vanilla extract
  • Confectioners’ sugar, for cutting
  • 9 store-bought graham crackers, split in half, or 18 Cinnamon and Sugar Graham Crackers
  • 8 ounces semisweet chocolate, melted
  • 1 cup salted, roasted peanuts, chopped


  1. Coat a 9-inch square baking
    pan with cooking spray; line with
    parchment. Sprinkle gelatin over
    1/3 cup water in the bowl of a mixer;
    let stand for 5 minutes.
  2. Heat granulated sugar, corn
    syrup, remaining 1/3 cup water, and
    1/8 teaspoon salt in a saucepan over
    medium-high heat, stirring occasionally,
    until syrup reaches 238 degrees on a
    candy thermometer, about 5 minutes.
  3. Whisk gelatin in mixer on low
    speed, adding syrup in a slow, steady
    stream down side of bowl. Whisk,
    gradually increasing speed to high,
    until almost tripled in volume,
    about 8 minutes. Whisk in vanilla.
    Transfer to baking pan. Smooth top.
    Let stand until set, at least 3 hours.
  4. Cut out nine 2 1/2-inch square
    using a cookie cutter
    or a knife dipped in confectioners’
    sugar. Dip surface of crackers into
    chocolate to coat, and transfer
    to parchment-lined baking sheets.
    Refrigerate until set, about 10 minutes.
    Sandwich marshmallows
    between crackers, chocolate sides in.
  5. Dip half of each sandwich into
    chocolate, on the diagonal; sprinkle
    with peanuts, and transfer to a
    parchment-lined baking sheet. Refrigerate
    until set, about 10 minutes.

xoxo Rachel


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