Finally after the holidays, (oh, did they end a month ago?), we are back to Thursday Night Women’s Bible Study and Dessert. Thursday’s seem to come quickly and with no time to plan ahead, I happened to have these 3 things in my cupboard. Carr’s Whole Wheat Biscuits, Marshmallow Fluff and Semi-Sweet Chocolate. The recipe called for Bittersweet chocolate, but Kellee’s substitution dictionary told us semi-sweet would work. Add a little vegetable oil and carefully follow directions…because the chilling part IS essential, and within 30 dessert for the ladies. And they were very good! The recipe comes from the Dessert Express Cookbook.
Chocolate Marshmallow Cookies
12 Carr’s Whole Wheat Biscuits
1 ½ cups marshmallow fluff
8 oz. bittersweet chocolate finely chopped (or semi-sweet chocolate chips)
2 Tablespoons vegetable oil
1. Put the biscuits on a wire rack set over a rimmed baking sheet. Top each biscuit with a rounded heaping tablespoon of fluff. Place the baking sheet in the freezer for 10 minutes to firm up.
2. Combine the chocolate and oil in a microwave safe bowl. Microwave on high for 1 to 2 minutes, stir until smooth. Spoon some chocolate over each biscuit to coat completely.
3. Return the baking sheet to the freezer for another 10 minutes, until chocolate is set. Refrigerate for up to 6 hours, until ready to serve.
12 Carr’s Whole Wheat Biscuits
1 ½ cups marshmallow fluff
8 oz. bittersweet chocolate finely chopped (or semi-sweet chocolate chips)
2 Tablespoons vegetable oil
1. Put the biscuits on a wire rack set over a rimmed baking sheet. Top each biscuit with a rounded heaping tablespoon of fluff. Place the baking sheet in the freezer for 10 minutes to firm up.
2. Combine the chocolate and oil in a microwave safe bowl. Microwave on high for 1 to 2 minutes, stir until smooth. Spoon some chocolate over each biscuit to coat completely.
3. Return the baking sheet to the freezer for another 10 minutes, until chocolate is set. Refrigerate for up to 6 hours, until ready to serve.
