If you grew up in the northeast, you wait all year for Mallomars to come out in September and cry when they are taken off the shelves in March. It’s all about the hard-to-get hype now, and that’s just not fair because who doesn’t want a frozen s’more in April?
Over here at Spoon ‘Cuse, we were feeling nostalgic for Mallomars, so we spent our last April meeting making our own janky college version.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: 40 mallowmars
First things first, break each graham cracker into 8 equal pieces.
Cut the bottoms of the marshmallows off so that the sticky part is exposed.
Start stickin’ your marshmallows onto the graham crackers so they are standing straight up.
Now for the liquid gold. Pour the bag of chocolate chips into a microwaveable bowl and microwave on high until all chips are melted (it took us three minutes in a super janky microwave).
Okay, let’s dunk. Dip each mallomar into the bowl of chocolate until it is completely covered in chocolate.
Place on a plate to let set.
If you don’t eat them all immediately like we did, refrigerate or freeze them in order to really harden the chocolate and achieve perfect mallomars.