My boys love Choco-Pies. Asaph, Isaac’s friend, is Korean and Isaac has fallen in love with all of the Korean snack foods; Choco-Pies, Seaweed sheets, some of the candies and more. Whenever Asaph and Isaac have plans, Asaph’s mom never comes empty handed. She always comes with one or two boxes of Choco-pies.
There were many pros and cons to this recipe. The pros; the dough was very easy to work with. Hence, next time, I would roll out the dough, put on parchement and store in the fridge for a while. It got a little too elastic. Might have something to do with the heat this past week. With that aside, I would pre-roll and let set for awhile. I have never made marshmallows with egg whites before. I am really excited to use this recipe again. I want to make my own s’mores with a chocolate truffle filling on top of graham crackers. Another use for this perfect concotion, it’s the perfect meringue for cupcakes. I love, love, love this filling. The cons; the cookie was a little dry, the glaze was flat. I think I have just gotten spoiled with my tempering machine. I vow, from this day forward, to not top anything with chocolate unless it is tempered!
I made two versions. I made one that replicated at Choco-Pie. Two cookies with marshmallow cream sandwiched between, covered in glaze. And one version exactly as the recipe calls for. The vote in our home was the single cookie version. I have to agree with my kids!
Mallows(Chocolate Covered Marshmallow Cookies)
th parchment or silicon mat.
Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.
1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.
The Urban Baker / SusanSalzman.com
wow!! those choco pies are awesome!! i never thought you could recreate them, but these look ever-so-perfect. 🙂