In a word: Triumph. I made these for a summer-camp-themed art show, and they were the best of all worlds: inexpensive, pleasing to the eye and the palate, easy for guests to munch as they walked, and flammable. While not always a virtue, flammability worked out well for this creation. A few of the guests used the matchsticks to roast the bottoms of the marshmallows. Some might call it performance art. We just called it delicious.
The steps are simple. Crush some graham crackers and spread them out on a plate or cookie sheet. Melt some chocolate in a double boiler or the microwave. I used 56% dark chocolate for the test batch and found it a little lacking in the sweetness department. I added a few semi-sweet chocolate chips to balance it out. Put marshmallows on the non-business end of long matchsticks, dip them in the chocolate, roll them in the graham crackers, then set them in a jar in the fridge to harden.
A few tips:
- Don’t make the cracker crumbs uniform. Crush some finely, and leave a few larger chunks.
- Resist the urge to completely coat the marshmallow with chocolate. Leaving the bottom of it uncovered lets people easily see what it is that they are eating. It also leaves the option of roasting the bottoms of the marshmallows for your more adventurous diners. I thought that these turned out especially well when I dipped the marshmallow at an angle, leaving a triangle of it uncovered – it was a little more interesting to behold than dipping the marshmallow to the halfway line.
- If you decide to forego the matchsticks, opt for durable sucker sticks from a candymaking or craft supply store. Wooden skewers can’t support the weight of the chocolate when there’s just a mushy marshmallow to anchor it.
- Display them standing up. We used a clear container so that the guests would be able to see the cleverness of the matchsticks.