Candy

Oreo Truffle Bunny Tails

April 10, 2014 by Lynsey Leave a Comment

Oreo truffles are not new to the scene by any means, but they are still as addicting as ever. I can’t remember the first time I actually tasted one, but the first time I made a batch was for Tucker’s 1st birthday party. Once I figured out how incredibly simple they were to make I knew I was in trouble.

I’ve made these countless times for different parties, events and gifts. Just a few simple ingredients, that I typically always have in my pantry, a little time and that’s all it takes before you have an abundance of delicious little truffles. They can be easily customized to fit any holiday or even. Coat them in red with some white or green sprinkles for Christmas, shape them in hearts and coat in pink for Valentines, green for St. Patrick’s day, the options are endless.

Since Easter is a little over a week away I thought it would be fun to make a Easter version of these ever so tempting truffles. I decided to make them look like little bunny tails; to resemble a little bunny jumping down in it’s hole. I coated them in white chocolate and added a marshmallow for the tail. For the feet, I cut a mini marshmallow in half and dipped the cut sides in sprinkles to make it look like the bottom part of the bunnies feet. That’s it.

These are so much fun to make and so easy that you can even get your kiddos involved. Tucker jumped all over the dipping of the marshmallows and sticking the feet and tails on. These would make a fun treat for Easter parties or a fun addition to your dessert table at your Easter lunch. To really dress up the presentation, crumble up some Oreos or chocolate cookies, spread it along the platter and make it look like dirt. Set the truffles on top and it will look like little bunnies all trying to jump in the dirt!

Oreo Truffle Bunny Tails

Ingredients:

1 Package Oreo cookies
1 (8oz) package cream cheese, room temperature
3 1/2-4 Cups white chocolate melting chips
96 Mini marshmallows
Pink sprinkles

Directions:

Line a cookie sheet with wax paper and set aside.

Place Oreos and cream cheese in a food processor and pulse until the Oreos are crumbled and incorporated with the cream cheese. Once incorporated, remove blade from the bowl.

Roll the mixture into 48 (1 inch) balls and place on the prepared baking sheet. Place in the refrigerator and chill for at least 30 minutes, or freeze for 10 minutes.

Place the white chocolate in a microwave safe bowl and heat in 20 second intervals, stirring between each, until chocolate is smooth and melted.

Dip the truffles in the melted chocolate and return to the baking sheet. If you can still see the cookies through the chocolate a second coat will be required. Once the truffle is completely coated in chocolate, return to the cookie sheet and allow to set for 30 seconds then place on whole marshmallow at the top, and one marshmallow that has been halved and the cut side dipped in sprinkles directly under the whole marshmallow. This should resemble a bunny tail and feet.

Salted Caramel Chow Mein Bird’s Nest

April 9, 2014 by Lynsey 2 Comments

These chow mein noodle bird’s nest have been around as long as I can remember. When Spring appears and Easter is around the corner these nest start making appearances. They are so cute, delicious, filled with colorful eggs and scream spring.

I know there are a multitude of varieties floating around out there; some just like rice krispie treats but with the chow mein noodles instead of the rice krispie cereal, some coated in a combination of peanut butter, chocolate and butterscotch, and some coated in the white candy bark. The options and variations are endless.

I opted for a variation that more resembles the classic rice krispie treats. While I LOVE my chocolate, this kind is my favorite. Simple, light and packed with delicious marshmallows. Instead of the traditional butter and marshmallow combination, I decided to twist things up and make a salted caramel mixture to coat those crunchy noodles. Yum. Right?

These are so simple to make, and please to be afraid of the word caramel in the title, it’s easier than you think. Along with being simple, these only require a few simple ingredients that are probably staples in your pantry (assuming you have chow mein noodles in your pantry). So this is a win win.

And if you like to play with your food, then this is definitely the recipe for you. Coat your hands, heavily, in shortening to avoid the caramel marshmallow mixture from sticking to your hands. And as an added bonus, you’ll have super soft and smooth hands once you’re done! Then end result are some super cute, delicious salted caramel nests that are filled with colorful Easter candy!

So what are you waiting for? Head on in your kitchen and made these for your family, your kid’s class party or your Easter celebration. Whatever you do, just make sure you make these!

Salted Caramel Bird’s Nest

Ingredients:

4 Tbsp unsalted butter
1/4 Cup light brown sugar
2 Tbsp heavy cream
3 Tsp corn syrup
1 Tsp coarse salt
3 Cups mini marshmallows
3 1/2-4 Cup chow mein noodles
54 Egg shaped candies

Directions:

Pour 3 1/2 cups of the chow mein noodles in a large, heat proof bowl. Line a work surface with wax paper.

Place butter in a large saucepan and place over low heat and allow to melt. Once the butter has melted add the sugar, cream and corn syrup and cook over medium-low heat until the mixture has thickened, stirring frequently. Once the mixture has thickened, add the salt and stir to combine. Remove from heat and add the marshmallows and stir until completely melted and incorporated.

Pour the mixture over the noodles and stir to combine. If the mixture seems a little too gooey add the remaining noodles and stir to combine. Once all the noodles are completely coated in the marshmallow mixture, coat your hands in shortening (not butter). Take golf ball sized portions of the noodles and from into nests, set on the wax paper and continue the process, reapplying the shortening as needed.

Once the nests are set, place egg shaped candies in each nest.

Yields approximately 18 nests.

Recipe source: A Lynsey Original

Bird’s Nest Chocolate Stirring Spoons

April 8, 2014 by Lynsey Leave a Comment

Tucker always enjoys helping my in the kitchen. It doesn’t matter if it’s scooping flour, pouring vanilla, or making pigs in a blanket; he loves it all. As much as he enjoys those different tasks, I am always trying to think of different ideas and activities to let him take the reigns in the kitchen. There’s nothing better than seeing his face light up after he finished a fun project. He is beyond proud.

So while this is not really much of a recipe, it is a fun and festive activity that you can do with you kids and helped them get involved in the kitchen and the Easter season. The process of these spoons is really simple; dip the spoon in chocolate, add some sprinkles and then put some eggs in the center. Viola! You have a fun stirring spoon that is so cute and so simple.

These spoons are covered in dark chocolate, but you could easily substitute milk, semi-sweet or white chocolate to suite your tastes. These spoons are fun and festive option that can be wrapped in cellophane and tied with a cute ribbon for classroom treats or party favors. But they can also serve as décor as well as serving spoons on the beverage table at your Sunday brunch or meal. These are the perfect thing to stir your coffee, hot chocolate or the kiddos chocolate milk with.

It doesn’t get much better than dipping a spoon covered in chocolate, sprinkles and chocolate eggs in your drink. This is a fun treat that will bring out the kid in all of us this Easter!

Bird’s Nest Chocolate Stirring Spoons

Ingredients:

1/2 Cup dark melting chocolate
Brown sprinkles
36 Mini Cadbury chocolate eggs
12 Plastic spoons

Directions:

Spread wax paper over a clean, flat work surface.

Place chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each, until completely melted.

Dip spoon in the melted chocolate, completely coating the top and bottom sides of the spoon. Place on the wax paper, coat the edges with sprinkles and place three eggs in the center of the spoon. Allow to dry completely.

Wrap in plastic bags and tie with a cute, festive ribbon or store in an airtight container. When ready to serve, place the handle in a cup or container filled with eggs, jelly beans or other candy.

Recipe source: A Lynsey Original

The Daring Bakers: Chocolate Nougat

March 28, 2014 by Lynsey Leave a Comment

When I think of nougat, my mind instantly goes to candy bars that are filled with the soft, delicious and airy nougat. I also think of it being an addition to a candy rather than the base or main part of a candy bar. But with this month’s daring baker’s challenge I learned that nougat can be the star of the show and spruced up by adding different nuts, candy and dried fruits. The March 2014 Daring Bakers’ challenge was hosted by Rebecca of BakeNQuilt. She challenged us to learn to make classic nougat and to make it our own with our choice of flavors and add-ins.

We were given a few recipes options along with the freedom to use a favorite nougat recipe, if we had one. Since I had only heard of the stuff that fills my favorite candy bars I decided to use one of the recipes that were provided for us so I could get accustomed to this recipe. One of our options was chocolate, so it was a no-brainer, I had to make the chocolate one!

This nougat is delicious but it’s definitely a different texture than the nougat I’m accustomed to. It’s a little more chewy and sticky. Instead of topping being poured over it, ingredients are actually mixed in. This chocolate variation was amazing, I especially enjoyed the various types of nuts in each bite. Next time I’ll try a variation that has been dipped in chocolate! The options, however, are endless and pretty much anything can be added into the nougat. So go ahead, go make some nougat!

Chocolate Nougat:

Ingredients:

For the syrup-
2 1/2 Cups granulated sugar
1/2 Cup water
2 Tbsp corn syrup

For the meringue-
3 Large egg whites, room temperature
3/4 Cup + 1 Tbsp clover honey
2 Tbsp corn syrup

Add ins-
3 Oz 100% chocolate, finely chopped
7 Oz 72% chocolate, finely chopped
1/2 Cup pistachios, toasted
1 1/2 Cups almonds, toasted
1 1/3 Cups hazelnuts, toasted

Directions:

Line a 9×9 baking pan with parchment paper and spray with non-stick cooking spray. Set aside.

Place the toasted nuts in a heat safe bowl and place in a 250 degree oven until needed.

Place sugar and 1/4 cup of corn syrup, and water in a 2 quart saucepan and stir to combine. Set aside.

Place the egg whites in a bowl, but do not mix yet.

Combine the honey and 2 tablespoons of corn syrup in a medium saucepan (giving the mixture room to grow) and place over medium-high heat. Attach a candy thermometer. Once the mixture reaches 248 F remove from heat. Immediately place the pan with the sugar and corn syrup over medium-high heat.

Meanwhile, start beating the egg whites until stiff peaks begin to form. Slowly stream the hot honey mixture down the inside of the bowl and into the whites. Do not pour directly on the whites or they will collapse. Continue beating on medium high speed.

As the sugar mixture beings to bubble, dip a pastry brush in water and brush down the sides to remove sugar crystals. Attach a candy thermometer and once the mixture reaches 310 F remove from heat. Turn the mixer back on high and slowly stream the syrup down the inside of the bowl and mix to incorporate.

Once the sugar syrup is incorporated, continue beating for 3-5 minutes until the whites feel warm, but not hot. Add both chocolates to the bowl and beat on high until the chocolate is combined.

Using a spatula, fold in the nuts.

Pour the mixture into the prepared pan and spread in an even layer. Allow to sit uncovered for 24 hours. Remove the set nougat from the pan and remove parchment paper. Cut as desired. Store in an airtight container for up to 2 weeks.

Recipe source: Adapted from Chocolate Epiphany by Francois Payard

Valentine’s Saltine Bark

February 11, 2014 by Lynsey 2 Comments

We are T-minus 4 days to the official day of love. Are you ready? Whether you’re celebrating with a special someone, a group of friends or flying solo good food, sweets and a few drinks are a must. Chocolate goes hand in hand with Valentine’s day, wouldn’t you agree? But to me, chocolate goes hand in hand with any day!

I’ve been on a major saltine bark kick lately. You know me and my sweet and salty addiction and this bark hits all those notes; salty crackers, topped with lightly crisp caramel and then of course, the semi sweet chocolate. I love the classic version, but I also enjoy playing with different toppings and add-ins and since Valentine’s day is right around the corner I came up with a version perfect for the occasion.

This is the basic bark base of saltine crackers topped with caramel and chocolate. But then to give it a festive and colorful flare, I added some fun Valentine’s sprinkles and some white chocolate chips. All the yummy, salty and sweet flavor of the traditional saltine bark with a little Valentine’s flare.

Forget the box of store bought chocolates, make a batch of this saltine bark for your special someone, your co-workers or your kiddos classmates.

Valentine’s Saltine Bark

Ingredients:

40 Saltine crackers (1 sleeve)
1 Cup (2 sticks) unsalted butter
1 Cup brown sugar
1 3/4 Cups semi-sweet chocolate chips
3/4 Cup white chocolate chips
Valentine’s Sprinkles

Directions:

Preheat oven to 400.

Like a rimmed baking sheet with foil. Spray the foil with non-stick cooking spray then lay the crackers in a single layer over the foil.

Place butter and brown sugar in a small saucepan over medium-high heat and bring to a boil. Once the mixture has reached a boil, reduce to medium and allow to boil for 3 minutes.

Pour over the crackers and spread evenly, being sure each cracker is covered.

Place in the preheated oven and bake for 5-6 minutes. Remove from oven and sprinkle the chocolate chips over the caramel crackers. Allow to sit for a few minutes, then evenly spread the chocolate over the caramel crackers.

Sprinkle white chocolate chips and sprinkles over the crackers and allow to set. Once the chocolate has hardened and is set, break the bark in pieces and store in an airtight container.

Recipe source: A Lynsey Original

S’mores Saltine Bark

February 7, 2014 by Lynsey Leave a Comment

So we’re all familiar with the saltine bark that is so popular around Christmas. The stuff that is infamously called “Crack Bark” for a very good reason. If I know there is a container anywhere in the house I can’t knowingly pass by it without getting a piece or two. But why do we save this incredibly delicious and tempting stuff just for Christmas? If for no other reason than to save our waistline!

Well, I’m going against all good practices and braking all the rules and making this stuff after the new year. So put those resolutions to the side, get out those stretchy pants and help bend the rules with me! Cause I’m in the bark making and eating mood and I need some company.

The base of the bark is so simple and basic. It’s simply saltine crackers, butter and brown sugar. It’s baked to make a slightly crunchy caramel, after immediately being removed from the oven it’s topped with chocolate chips and then that melted chocolate is spread over the entire tray of crackers. From there the toppings are all up to you. Leave it plane, top with nuts, more chocolate or your favorite candy.

This time around I wanted a s’mores bark. So after removing the crackers from the oven and spreading the melted chocolate over the top I topped it with graham cracker pieces, mini marshmallows and mini chocolate chips. This has to be one of my favorite barks yet. I love this stuff and I love s’mores so this is a delicious fusion of the two. Forget the campfire, fire up your oven and make this s’mores bark today!

S’mores Saltine Bark

Ingredients:

40 Saltine crackers (1 sleeve)
1 Cup (2 sticks) unsalted butter
1 Cup brown sugar
1 3/4 Cups semi-sweet chocolate chips
1/2 Cup mini chocolate chips
1/2 Cup graham cracker pieces
1/2 Cup mini jet puffed Mallow bits

Directions:

Preheat oven to 400.

Like a rimmed baking sheet with foil. Spray the foil with non-stick cooking spray then lay the crackers in a single layer over the foil.

Place butter and brown sugar in a small saucepan over medium-high heat and bring to a boil. Once the mixture has reached a boil, reduce to medium and allow to boil for 3 minutes.

Pour over the crackers and spread evenly, being sure each cracker is covered.

Sprinkle the mini chocolate chips, graham cracker pieces and mallow bits over the bark and allow to set. Once the chocolate has hardened and is set, break the bark in pieces and store in an airtight container.

Recipe source: A Lynsey Original

Peppermint Saltine Toffee Bark

December 20, 2013 by Lynsey Leave a Comment

Last week I appeared on KARK 4 to present some edible and DIY Christmas gifts. It seems like more and more people are turning to homemade gifts to give to friends, neighbors and co-workers. There’s just something that brings a smile to people’s faces when they get a tin, box or basket filled with homemade cookies, candy and drink mixes. Something so simple but that involves thought and love in the preparation of each item that it includes.

While I was on the set last week, one of the anchors said “what is it about peppermint? You can add it to everything to give it a holiday taste, feel and look.” There is so much truth to that. There’s just something about that combination of red and white that instantly brings Christmas to mind at the first glance.

So when I started thinking about something easy that could fill those Christmas tins I instantly thought of saltine bark. I made a batch of heath saltine bark a few weeks ago and it disappeared before I could get it out of my hands. There’s just something about the combination of saltines, brown sugar, butter and chocolate that when combined make an addicting candy. It went so fast with the heath bits I decided to try it with a different topping, peppermint baking chips.

This was every bit as good as the original. The bits of white chocolate and peppermint bits sprinkled over the semi-sweet chocolate no only scream Christmas but also taste amazing. If you love the combination of chocolate and mint then this is the bark for you and all those chocolate and mint lovers. This bark is so simple to customize with whatever flavor and topping you want; plain, toffee, peppermint, pecans, caramel, coconut, the list just goes on and on. Whatever flavor combinations are your favorite, just be sure to make this bark and customize it to your tastes!

After I shared this with some of my co-workers, one of them said they were going to buy all the saltines in a 20 mile radius from their home. Yes, they loved it that much, then they also said they were going to send me the bill for the bigger clothes they would have to buy after consuming all that bark. So when you give this to your friends, neighbors, family and co-workers you may include a disclaimer!

Peppermint Saltine Toffee Bark

Ingredients:

40 Saltine crackers (1 sleeve)
1 Cup (2 sticks) unsalted butter
1 Cup brown sugar
1 3/4 Cups semi-sweet chocolate chips
1/3 Cup Andes peppermint crunch baking chips

Directions:

Preheat oven to 400.

Like a rimmed baking sheet with foil. Spray the foil with non-stick cooking spray then lay the crackers in a single layer over the foil.

Place butter and brown sugar in a small saucepan over medium-high heat and bring to a boil. Once the mixture has reached a boil, reduce to medium and allow to boil for 3 minutes.

Pour over the crackers and spread evenly, being sure each cracker is covered.

Place in the preheated oven and bake for 5-6 minutes. Remove from oven and sprinkle the chocolate chips over the caramel crackers. Allow to sit for a few minutes, then evenly spread the chocolate over the caramel crackers. Sprinkle the peppermint chips over the chocolate. Allow to sit until the chocolate has hardened. Once the chocolate is hard, break the bark and store in an airtight container.

Recipe source: A Lynsey Original

Heath Saltine Cracker Toffee Bark

December 6, 2013 by Lynsey Leave a Comment

Saltine bark, cracker toffee bark, Christmas Crack; this is a recipe that is known by many names. The one thing you need to know, however, is that you need this in your life. This is one of those recipes that surfaces every Christmas season and takes over the web. Pretty much everywhere you turn or look you see some variation or another of this amazing bark.

I have been making and enjoying this bark for years now. And let me say, the name Christmas Crack, as bad as it sounds is perfectly fitting because of just how addicting this stuff is. If you judge solely by looks or the list of ingredients you really wouldn’t be wowed. But with one, single bite of this stuff you’d definitely be addicted.

This is the perfect combination of sweet and salty. Light, crispy, almost flaky caramel that enrobes salty crackers. A generous dose of chocolate is then added and spread evenly over the caramel. And that, alone is amazing but I didn’t stop there with this particular variation, I then sprinkled some milk chocolate heath bits over the melted chocolate to add another layer of flavor and texture.

This is one of those recipes that’s incredible and amazes each and every person that sinks their teeth into it. Not only does the taste send their taste buds soaring but another thing that intrigues them is one of the ingredients, Saltine Crackers. Yes, Saltines are the base of this amazingly addictive treat.

After they get over the initial shock of the main ingredient they then want to know “just how do you make this stuff?”. Well, it’s simple, just lay at some crackers, melt some butter and sugar, pour it over the crackers, bake and add chocolate. Simple, right? So not only does the taste WOW during this time of year, but the simplicity appeals to so many that want to make a special treat to share with their friends, family, neighbors and co-workers. Make a batch of this and you’ll be everyone’s favorite person…and make a double or triple batch because this stuff doesn’t last long!

Saltine Cracker Toffee Bark

Ingredients:

40 Saltine crackers, approximately 1 sleeve of crackers
1 Cup (2 sticks butter)
1 Cup brown sugar
1 3/4 Cups semi-sweet chocolate chips
1/3 Cup heath toffee bits

Directions:

Preheat oven to 400.

Like a rimmed baking sheet with foil. Spray the foil with non-stick cooking spray then lay the crackers in a single layer over the foil.

Place butter and brown sugar in a small saucepan over medium-high heat and bring to a boil. Once the mixture has reached a boil, reduce to medium and allow to boil for 3 minutes.

Pour over the crackers and spread evenly, being sure each cracker is covered.

Place in the preheated oven and bake for 5-6 minutes. Remove from oven and sprinkle the chocolate chips over the caramel crackers. Allow to sit for a few minutes, then evenly spread the chocolate over the caramel crackers. Sprinkle the toffee bits over the chocolate. Allow to sit until the chocolate has hardened. Once the chocolate is hard, break the bark and store in an airtight container.

Recipe source: A Lynsey Original

Chocolate Turkeys

November 22, 2013 by Lynsey Leave a Comment

Thanksgiving just wouldn’t be Thanksgiving without turkey. I mean, this bird is a vital part of the tradition. Not only is it the center of all kid’s art projects during this time of year but it’s also the show stopping center piece on everyone’s table.

So needless to say these two legged, feathered friends are the mascot for this time of year. But that juicy, white meat doesn’t have to be the only type of turkey you enjoy this year. What about turkey on your dessert table? In honor of the glorious bird, I decided to make these candy corn feathered friends that have been seen floating all over the internet.

These turkeys are a blast to make and a treat that would be fun to make with the entire family. Kids love to help in the kitchen and what better way to let them be part of the festivities than these turkeys. Not only do they get to make cute little treats but they get to play with their food too.

These cute little turkeys are packed full of sweetness and chocolate from the feet to their cute little heads. Chocolate covered pretzel feet, bodies made out of chocolate covered Oreos, Reeses peanut butter cups and whoppers, and feathers out of candy corn. It doesn’t get much sweeter than this. These cute little birds not only serve as dessert but could double as a place card holder too. So this Thanksgiving day enjoy two kinds of turkey; one savory and one sweet!

Chocolate Turkeys

Ingredients:

1 1/2 Cups chocolate chips

12 Oreo’s

12 Pretzels

86 Candy Corn pieces

12 Mini Reeses peanut butter cups

12 Whoppers

Directions:

Line a clean work surface with wax paper.

Place chocolate in the top of a double boiler. Place over the bottom part of the double boiler and place over high heat. Allow chocolate to melt, stirring during the melting process. Once the chocolate is completely melted and smooth, reduce the heat to medium.

Dip the pretzels in the chocolate, tapping to remove the excess chocolate and place on wax paper and allow to dry.

Split Oreos in half, spread chocolate over the top part of the filling and place 5 candy corn pieces in the chocolate, white side down. Spread chocolate over the filling and place the other wafer over the chocolate. Repeat with remaining cookies.

Dip the Oreos in the chocolate, covering the entire cookie. Set on the wax paper. Place Reeses cups, with the large side down on the bottom, center of the cookie. Place a Whopper above the Reeses cup. Cut the entire white portion of 12 candy corn pieces off. Spread chocolate over the cut portion of the candy and place at the bottom center of the whopper.

Cut half of the white portion off 24 pieces of the candy corn. Spread a little chocolate on the flat surface and place two pieces of candy on each whopper above the piece of candy corn, on either side. Place two chocolate dots on the smaller pieces of the candy corn, making eyes.

Once the turkey is assembled, spread a small bit of chocolate on the bottom part of the Oreo, and stand up on the pretzel (feet).

Chocolate Pilgrim Hats

November 20, 2013 by Lynsey Leave a Comment

These chocolate pilgrim hats are so fun and the perfect little treat to adorn your Thanksgiving table. They are fun, festive and just so cute. Oh, and what could be better than a chocolate covered cookie topped with a marshmallow that’s enrobed in chocolate? This little treat is the perfect combination of crunchy cookie, fluffy marshmallow and chocolate.

These little hats are so stinkin’ cute and so fun to make. They consist of a few simple ingredients; chocolate covered cookies, marshmallows, milk chocolate, graham cracker crumbs and mini M&M’s. They are so simple to make, making this an ideal activity to do with your kiddos on or before Thanksgiving day. Or, if you have a crowd of kids, line the kid’s table with a plastic table cloth and let this be a fun activity to keep them busy while the turkey is finishing cooking.

Not only would these hats make cute décor, but they could also double as place card holders. Simply place name cards on toothpicks then place the toothpick in the marshmallow part of the hat. So this Thanksgiving don’t just eat your food, play with it too!

Chocolate Pilgrim Hats

Ingredients:

1 Cup chocolate chips

6 Jumbo Marshmallows

2 Tbsp graham cracker crumbs

12 Chocolate covered round cookies

12 Mini yellow M&M’s

Directions:

Cover a work surface in was paper. Place cookies, chocolate side up. Cut marshmallows in half. Place graham cracker crumbs in a small bowl.

Place chocolate chips in a medium bowl and place in microwave and heat in 20 second intervals, stirring between each, until melted. Once the chocolate is melted and smooth, dip the marshmallow in the chocolate, covering evenly. With the marshmallow sitting on a fork, gently tap the fork on the edge of the bowl to remove any excess chocolate. Roll the edges of the bottom of the marshmallow in the graham cracker crumbs, tap to remove any excess crumbs. Place on top of the chocolate cookie. Place a M&M in the center, bottom part of the marshmallow. Set aside and allow to dry. Repeat with remaining ingredients.

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