S’MORES SANDWICH COOKIES

For the Dark Chocolate Ganache:

Heat the cream over medium heat until just simmering

Pour over chopped chocolate, and cover with an air-tight cover for 10 min.

Set aside, and allow to cool until thick and spreadable.

Stir until smooth.

For the Cookies:

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicon baking mat.

Crumble the graham crackers into fine crumbs by either placing them in a food processor or by placing them in a plastic zip-top bag and smashing them with a rolling pin. Transfer the crumbs to a large bowl.

Add the sugar, brown sugar, baking soda, and salt to the graham cracker crumbs. Mix until just combined.

Add the butter, eggs, and vanilla. Stir with a rubber spatula until just combined into a dough.

Roll walnut-shaped balls and place them on the prepared baking sheet about 2-inches apart.

Bake for 10 min then remove from oven. Flatten the cookies with the bottom of a small drinking glass.

Return to the oven and bake for an additional 2-3 minutes.

Remove the cookies from the oven, and allow them to sit on the cookie sheets for an additional 10 min.

Then remove the cookies to a cooling rack and allow them to cool completely.

To Assemble the Cookies:

Placed chopped chocolate in a bowl.

Place half of the cookies, face side up on a parchment lined baking sheet.

Place the thickened ganache into a piping bag.

Pipe the ganache on to the cookies.

Place the other half of the cookies, face side up on another parchment lined baking sheet.On this batch of cookies, spread about 1 heaping teaspoon of marshmallow cream.

Place the marshmallow topped cookies in the oven, and broil on high for about 2-4 minutes (until browned to your liking)

Allow the marshmallow-topped cookies to cool about 2 to 3 minutes before proceeding.

Once slightly cooled, place ganache covered cookies on top of the marshmallow ones.

Refrigerate for about 15 to 20 minutes. Then enjoy!