by JoanG
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JoanG's Notes:
Expand4 good thin ginger cookies (about 1 ½ to 2 inches in diameter. You could use the wonderful food52 spiced molasses ginger cookie recipe Ask a question about this ingredient
2 big, handmade pumpkin marshmallows (You can buy these or make them yourself.) There are many good recipes online. Ask a question about this ingredient
6 candied pecan halves (I bought mine in a container at whole foods or you can make your own, Again, many recipes online Ask a question about this ingredient
3 to 3.5 oz bar good dark chocolate with ginger. I used Chocolove’s crystallized ginger in dark chocolate bar which is 3.2 oz. Divine Chocolate has a limited edition 3.5 oz bar with dark chocolate, orange and ginger Ask a question about this ingredient
A pinch of coarse sea salt Ask a question about this ingredient
1. Place 2 cookies, flat side up, on a microwave safe plate. Place 1 marshmallow on each (or use ½ if they are really big, it’s up to you).
Ask a question about this step2. Microwave on high for about 10-12 seconds until the marshmallow is soft and but not oozing or melted. Top each marshmallow layer with another cookie, flat side down, and place the two cookie sandwiches on a small baking sheet. Place in the freezer for 15 minutes.
Ask a question about this stepMeanwhile, melt the chocolate in a microwave safe bowl for about a minute on igh. Stir until it is melted. Let cool for about 5-10 minutes.
Ask a question about this stepRemove the two cookie sandwiches from the freezer. One at a time, spoon chocolate over each cookie to cover the top and sides. I did this over the bowl so drippings went back into the bowl. Place on the baking sheet, with the unfrosted part facing down and return to the freezer for 10 minutes.
Ask a question about this stepRemove from the freezer, and turn over the cookies to paint the other side with chocolate. This will now be the top of the cookies. Arrange three pecan halves on top of each cookie sandwich and sprinkle with a little coarse sea salt.
Ask a question about this stepReturn to the freezer until the chocolate has hardened. Then store in the refrigerator until read to serve. You can cut them in half if you want or serve them whole.
Ask a question about this stepThese look and sound wonderful. I hope you will share.
Thanks! I had recently tasted crystallized ginger pieces that had been dipped in dark chcoolate that were sprinkled with sea salt, and that gave me the idea.
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
How fun these look!