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Prep 60min
Total60min
Servings60
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Ingredients
1
cup butter, softened
1/2
cup packed brown sugar
1
egg
1
teaspoon vanilla
1 1/3
cups all-purpose flour
1
cup finely ground graham cracker crumbs (16 cracker squares)
1/8
teaspoon salt
120
miniature marshmallows (about 1 1/4 cups)
60
rectangles milk chocolate (from four 1.55-oz bars)
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Steps
1
Heat oven to 325°F.
2
In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat until blended. Add flour, cracker crumbs and salt; on low speed, beat about 1 minute or until stiff dough forms.
3
Shape dough by heaping teaspoonfuls into 60 balls. On ungreased cookie sheets, place balls 2 inches apart. With thumb, make indentation in center of each.
4
Bake 10 to 12 minutes or until cookies are firm and edges are just beginning to brown. Lightly press 2 marshmallows in center of each cookie; bake 2 to 3 minutes longer. Top marshmallows on each cookie with 1 rectangle of chocolate; let stand 2 to 3 minutes. With tip of knife, gently spread chocolate over marshmallows. Let stand until chocolate is set.
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If you don't have mini marshmallows, use kitchen scissors to cut regular marshmallows into quarters.
To make graham cracker crumbs, break 16 graham cracker squares into food processor bowl with metal blade. Cover; process until fine crumbs.
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