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Lynsey Lou's

Enjoying Life One Bite at a Time!

Cooking with kids

Pool Punch Granita

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You can tell when summer has officially hit because those lines at the snow cone stands are a mile long no matter what time you pass them.  People flock to those stand for cups of the piled high shaved ice coated with their favorite flavored syrups.  And honestly, what’s better that flavored ice on a hot summer day?

Not much!

Unless you can have that cool frozen treat right in the comfort of your own home.  As long as you have a freezer, pan and 2 forks that’s all you need.  No thousand dollar shaved ice machine or any other special equipment.  We’re talking basics!

This isn’t your typical snow cone.  This, my friends is a granita.

A little backstory about the meager granita, just in case you haven’t heard of it before now.  It’s a frozen treat that originates from Sicily.  Typically, it’s a combination of water, sugar and whatever you want to flavor it with.  Fruit, sweet tea and mint, some of your favorite beverages.  The options are truly endless.  After you’ve established your flavor profile, mix it together, pour it in a shallow dish and pop it in the freezer.  Every so often, remove the mixture from the freezer, gently scrape with a fork and returned to the freezer.  In the end you’re rewarded with an Italian style frozen icee.


Snow cone stands have nothing on granitas.  Instead of taking ice cubes, grinding them up and pouring flavored syrup on them, the actual ice in granitas is made out of the actual flavoring, allowing you to enjoy the full flavors of your treat until the very last drop…no watering down of the flavors here!

Since my little guy is currently obsessed with any and all things involving ice; slushes, icees, ice pops, and snow cones and the list truly goes on an on.  I decided to make this granita utilizing flavors that would appeal to him, and this particular recipe only requires 2 ingredients.  That’s right, 2!

His drink of choice at practically every meal is lemonade, so that was an obvious ingredient.  And, every time we go to the store he’s always eyeballing those brightly colored fruit flavored drinks, so I quickly snagged a bottle of blue stuff since it’s his favorite color.

Tangy, tart lemonade combined with sweet, blue fruit punch; the combination is truly delicious.  Mixing this up and pouring that beautiful crystal blue beverage over ice is perfectly refreshing and tasty; but once it’s frozen and put into snow cone form it is the perfect treat to help us beat the heat and bring out the kid in all of us!  

Pool Punch Granita

Ingredients:

1 1/2 Cups Blue Hawaiian Punch
1 1/2 Cups Yellow Lemonade

Directions:


Pour punch and lemonade in an 8×8 pyrex dish, stir to combine and place in the freezer.  Allow to chill for about 45 minutes, remove from freezer and use a fork to gently scrape the ice and break up any chunks.  Return to freezer and repeat the scraping process every 15-20 minutes for about 2-3 hours, until you’ve reached the desired consistency and texture.  Spoon in bowls and serve.

*Alternately, if you just can’t wait a couple of hours for it to freeze, just mix it up and pour over ice.  Or you could put the drink and ice in a blender to make a quick icee.

*This could easily be made into an adult beverage by adding a splash of your favorite spirit.

Recipe source: A Lynsey Original

3 Ingredient Snow Ice Cream

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Growing up in south Arkansas our winters consisted of more sleet and ice than snow.  I think I can count on one hand the number of times we got out of school because of actual snow, and even then it wasn’t really enough to do much of anything with.  So we made the best of it and made icemen, sledded in the sleet and so on.  Just no ice fights, cause well, we all know that would end up badly.

So when winter weather rolled around, the idea of snow ice cream was completely out of the question.  I had seen recipes, heard people talk about it but never actually experienced the stuff for myself.

But all that’s changed now.  Over the past 7 years we’ve had several winter storms, and we’ve even had a decent amount of snow during those storms.  Nothing compared to the northeast, but still decent for our neck of the woods.

We had one big winter storm the weekend Spencer and I got married.  Yes, while I was trying to prepare to say “I Do” we got one of the biggest snows we had ever gotten.  I was a nervous wreck, because over half my bridal party, along with my husband to be was 2 hours away with the storm hit.  Needless to say I was starting to wonder if there would be a wedding.  Since I had all that stuff on my mind, it’s understandable that snow ice cream was not.  As stressed as I was, I was thankful it wasn’t an infamous ice storm.

That was the first, and the the rest of the winter weather followed once Tucker came into the world.  He’s had several experiences with the powdery white stuff.  This year was no exception.  He’s been dreaming about having snow since before we went on our cruise in November.  So finally, the past two weeks the winter weather has delivered, and delivered big time!

He loves playing in the white stuff.  And aside from making snow angels and pelting me with snowballs, he loves sticking his tongue out and catching snowflakes in his mouth.  So he was ecstatic when I mentioned getting a bowl full of snow and making ice cream.  Ice cream and snow, two of his favorite things ever, combined.

So Monday we got quite a bit of snow.  Big, pretty, fluffy snow.  So when it started coming down and ran a big bowl outside to collect the makings for our snow ice cream.  Once we got quite a bit we brought it in and whipped up a batch pretty quickly.  First Tucker watched as I added the vanilla, but when I started pouring in the condensed milk he stepped up and took over.  I think he did that so ensure there was a bit of the sweet stuff leftover for him to sample!  We folded it all together and he anxiously awaited for me to fill a cup for him.

He loved it!  After the first bite he turned to me, smiled and then said “deee-licious”.  He took a few more bites and then did what he does with his favorite ice cream, waited for it to melt a little so he could slurp up the goodness.  I must admit, it is pretty deee-licious and definitely everything I expected!

So, if you’re expecting another wave of winter weather I would highly recommend setting a big ol’ bowl outside and collecting some snow so you and your kiddos can make your very own snow ice cream!

3 Ingredient Snow Ice Cream

Ingredients:

8-12 Cups snow
1 Can sweetened condensed milk
1 Tsp vanilla

Directions:

Place half of the snow in a large bowl and set aside.  Place the remaining snow in a smaller bowl, add vanilla and half of the condensed milk.  Fold the mixture together using a spatula or wooden spoon.  Once incorporated combine the mixture with the remaining snow along with the rest of the condensed milk and fold until completely incorporated.

Serve immediately.  Store the remaining ice cream in a sealed container and place in the freezer.

Recipe source: Happy Hooligans

Pumpkin Spice Oreo Iced Hot Chocolate

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If you’re like me when you go to the grocery store you meander down the seasonal isle to see all those delicious foods and treats.  I check the isle to see if any of my old favorites are available, all the while checking out all the new goods to see if any are calling my name.

Also, if you’re like me, then you take notice of what new and great creation Oreo has piled on those shelves.  Birthday cake, tried it.  Mint Oreos, tried it and my little guy devoured the rest.  Then there’s all those I haven’t even gotten a chance to try; root beer, berry creme, cookie dough, Reese’s, just to name a few.  I mean, Oreo has really expanded their brand.

When the different seasons roll around, it’s not just Oreos with those brightly colored cremes that line the shelves, it’s also various flavors that join the mix.  So, when fall rolled around and I browsed the cookie isle you can guess what caught my eye.  Pumpkin Spice Oreos.  It didn’t take long for those puppies to find a place in my cart.

It took even less time for my little helper to spot the package of milk’s favorite cookie and begin to persistently ask if he could have one.  As soon as we got to the car I caved in, not because his persistence paid off but because I was just as eager as he was to try these babies out.

While I could have sat and devoured the entire package in one sitting, I didn’t.  Promise.  I had plans for these, one was to make sure they lasted more than a day!  The next thing was to a pumpkin flavored drink.  Then it came to me, make a pumpkin spice iced hot chocolate.  But, instead of pumpkin puree use those delicious Oreos.

Folks this drink is so dangerous.  I mean, dangerous in the fact that they are so easy to make and that it can be sucked down in no time making you want to go back for me.  The first time I made these they were gone in literally less than 5 minutes and I was quickly handed the cups with the request for more.

So, the proof is in the pudding…or in this case, the empty cups.  These are a must make.  They are chocolaty, creamy, with hints of pumpkin and cookie pieces in every sip.  So what are you waiting for?  Go to the store now.  Literally now, and buy a pack or 5 of Pumpkin Spice Oreos.  Go, buy, and come home and make this immediately!

Pumpkin Spice Iced Hot Chocolate

Ingredients:

1/2 Cup milk
1/2 Cup heavy cream
3/4 -1 Cups crushed ice
1 Package hot cocoa mix
2 Tbsp Nesquick
2 Tbsp mini chocolate chips
3 Pumpkin Spice Oreos, roughly chopped, plus more for garnish

Directions:


Place milk, heavy cream, ice, cocoa mix, Nesquick, chocolate chips and Oreos in a blender.  Turn blender on and mix until the mixture is smooth and no chunks of ice remain.  Add more ice, if desired or needed.

Pour into two glasses.  Top with whipped cream, if desired.  Garnish with an Oreo, if desired.

Recipe Source: A Lynsey Original

Peanut Butter Caramel Skillet Cookie

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This week has been all about the deliciousness that is known as peanut butter.  I have shared some truly decadent, over the top recipes with you this week.  I enjoyed creating them as much as my boys enjoyed devouring them!

The thick and fudgy brownies stuffed with peanut butter and marshmallows were truly mind blowing, the peanut butter potato chip crispy treats are a dream for all those people like me who are infatuated with the whole sweet and salty combination, and the perfect fusion of winter and summer with this frozen peanut butter hot chocolate.  Everything this week has not only featured peanut butter but has also been a bit over the top.

So what could possibly warp up a week amazing peanut butter recipes?  There are so many options, but I decided to go with a skillet cookie.  You know me, and you know I’m obsessed with those things.  They are easy to make, no mixer required!  They are the tastiness of a cookie but no scooping required, and they are make in a cast iron skillet…which you really can’t get any better than that!

This skillet cookie isn’t just a basic peanut butter skillet cookie.  Which I’m sure you were’t expecting just a basic peanut butter cookie.  This is a peanut butter cookie packed with chocolate chips, and peanut butter chips.  Hiding in between two layers of this amazing dough is a layer of gooey caramel and crunchy, salty pretzels.  Holy moley, is this an amazing cookie!  If you love peanut butter or you have a peanut butter lover in your life then you must make this cookie.  Run, don’t walk, to the kitchen and start making this immediately!

I have thoroughly enjoyed this week and sharing things peanut butter.  I have had so much fun developing the recipes to share with you this week.  Developing them wasn’t the hard part, believe it or not.  The hard part was actually narrowing my list down to a mere 5 or 6 recipes.  When I first started brainstorming the ideas the ideas literally flooded in and before it was time to actually start bringing these ideas to life I had a page and a half of ideas!  So, needless to say, I still have tons of recipes that I still want need to make, not only for myself but for all of you as well.  Are you thinking what I’m thinking?  Possibly a peanut butter week part 2 or peanut butter week 2015!  I don’t think I can wait till 2015 though!!!

Matt Mosler, I hope you have enjoyed all the recipes created in your honor.  I am truly going to miss seeing you at the crack of dawn when I come into the station to do my segment, but I couldn’t be happier for you that you are finally able to follow God’s calling and your desire to enter the ministry.  You have already touched so many lives over the years in your line of work, now you’ll touch many more on a more personal level.  Good luck on this next chapter of your life.

Peanut Butter Caramel Skillet Cookie

Ingredients:


8 Tbsp (1 stick) unsalted butter
1 Egg
1/2 Cup creamy peanut butter
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 Tsp vanilla
1 1/2 Cup +3 Tbsp flour
1/2 Tsp baking soda
1/4 Tsp salt
1 Cup chocolate chips
3/4 Cup Reese’s peanut butter chips
3/4 Cup roughly chopped pretzel rods
1 Cup Kraft caramel bits

Directions:


Preheat oven to 350.  Rub butter across the bottom and sides of a 10 inch cast iron skillet.  Set aside.

Combine flour, baking soda and salt in a medium bowl and stir to combine.  Set aside.

Place butter in a microwave safe dish.  Heat in microwave until melted, about 20 seconds.  Add peanut butter and stir to combine.  (If the peanut butter isn’t softening place in the microwave for about 15 seconds, remove and stir.)

Add the sugars and stir to combine.  Add the egg and vanilla and mix to incorporate.  Add the flour mixture and mix.  Once the flour is incorporated add the chocolate chips and peanut butter chips and stir to combine.

Place 3/4 of the dough in the skillet and gently press along the bottom and partially up the sides.

Place the caramel bits in a microwave safe bowl along with 2 teaspoons of water and place in microwave.  Heat in 20 second intervals, stirring after each, until completely melted.  Pour over the dough and spread into an even layer.  Add the pretzels.  Drop the remaining dough, in pieces, over the pretzels and caramel.

Place in the preheated oven and bake for 30-35 minutes, being sure not to over bake as the cookie will continue to cook when removed from the oven.  Allow to cool slightly.  Cut and enjoy!

Recipe source: A Lynsey Original

Edible Easter Topiary Trees

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I am so excited to share this recipe with you today!  Not only because how easy it is but because of it’s cuteness! Well, it’s not so much a recipe as a cute Easter craft that can also double as Easter decorations.

Every time a holiday comes around I find myself wondering aimlessly up and down the seasonal isle.  Looking at the cute nick-nacks that I truly don’t need, the fun little crafts and the candy.  Oh, the candy.  My Achilles heel.  There’s just something about that candy that reels me in and makes me grab one bag after another.


My mind starts rolling with all sorts of ideas; different recipes, different “crafts”, oh and just the pure goodness of gorging myself in it.  Please tell me I’m not the only one who looks forward to certain holidays for the candy that comes around once a year?  Okay, stepping away from my guilty pleasure, and back to the topic at hand.  The candy.  I find myself thinking of all sorts of things and then when I come home and unload all that candy I think to myself “What in the world were you thinking?” you’ll never use all of this before it goes bad.  Any of you do that too?

Okay, and now back to the real topic at hand, these cute little topiary trees.  These are so easy to make and this version is almost completely edible, minus the dish and the items used to secure it in the dish (Styrofoam or paper), and they make a fun craft that the kiddos could really get involved in.  What’s not to love; Rice Krispie treats, frosting, pretzels, chocolate and candy.  This is a kid’s dream come true! 

These are so easy to make.  It’s simply a Rice Krispie treat coated in frosting and covered in candy with a white chocolate pretzel trunk.  But, if you are like some of my friends and want true ease, then you can skip the Rice Krispie treats and use a Styrofoam ball, instead of white chocolate pretzel rods a dowel painted white could be used, you could also use glue rather than frosting but at this point it would truly be for looks! 

These would make cute Easter decorations, or could even be used as the centerpieces on the kid’s table or dessert table at your Easter gathering.  You can customize these with the bold jelly beans or go for a more subdued, pastel vibe by using the lighter colored jelly beans or M&M’s would work well too.  The options are endless!  So what are you waiting for, go get on a candy high…I mean make some cute topiaries!

Edible Easter Topiary Trees

Ingredients:


For the topiary base-
1 Tbsp butter
2 1/4 Cups mini marshmallows
3 Cups Rice Krispies

For the trunk-
3 Pretzel sticks
1/2 Cup white chocolate melting chips

For the tree-
1 Package jelly beans (I used Starburst jelly beans)
1 Tub frosting

Directions:


For the topiary base-
Place the butter in a microwave safe dish and heat until melted.  Add the marshmallows and stir until melted, you may need to heat an additional 10 seconds.  Once the marshmallows are melted add the rice krispies and stir until completely incorporated. 

Liberally coat hands in shortening, divide the mixture into three equal portions and form into balls.  Place on a piece of wax paper and allow to set.  Once the treats are almost completely set, take a pretzel stick and insert it into the treat, until it’s a little over halfway through.  Remove the pretzel.

For the trunk-
Place the white chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each, until completely melted.  Coat the pretzels in the white chocolate, hold over the bowl and allow the excess to drip off for about 10 seconds, then place into one of the treat balls.  Continue with the remaining pretzels. 

Allow the chocolate to dry.

To assemble-
Place the trees, securely in three containers.  Coat liberally in the frosting and add the jelly beans in whatever pattern you would like.

Optional garnishes:
Tie a ribbon around the trunk
Place egg candies in the container around the base of the tree
Surround the bottom of the tree in Easter grass

Recipe source/idea: A Lynsey Original

Salted Caramel Chow Mein Bird’s Nest

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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

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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

Chocolate Turkeys

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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

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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.