S'mores Truffles

 

 

Ingredients:

1 1/2 c. graham cracker crumbs (1 sleeve)

1/2 c. margarine, room temperature

1 tsp. vanilla

1 tsp. cinnamon

1/4 tsp. salt

1/2 c. powdered sugar

1 Tbs. milk

mini marshmallows

Milk chocolate candy coating

Add the graham crackers to a food processor and pulse until fine crumbs form. Add the butter, vanilla, cinnamon, salt and powdered sugar and combine well. If you need to add moisture to the batter, add the milk and pulse. Place in a glass dish and freeze for an hour- 2 hours. Line a baking sheet with parchment paper. Roll the truffle mixture into  1 1/2 inch balls. Flatten the ball out in your hand and place 1-2 marshmallows in the middle. Fold the dough back over the marshmallow and roll into a ball. Place on the parchment paper. Repeat for the rest of the batter. Freeze the truffle balls for a few hours, or overnight.

Melt the chocolate coating according to the package directions. Place one truffle on a fork and spoon the melted chocolate on top of the truffle. Place back on the baking sheet lined with parchment. Repeat for the remaining truffles. Place back in the freezer or refrigerate until the chocolate is set. Serve or freeze for up to a few weeks.