Ghostly S’mores

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Ghostly S’mores
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  1. 2 1/2
  2. cups Gold Medal® all-purpose flour
  3. 1/2
  4. cup packed dark brown sugar
  5. 1
  6. teaspoon ground cinnamon
  7. 1/2
  8. teaspoon baking soda
  9. 3/4
  10. cup butter, cut into small pieces
  11. 2
  12. tablespoons honey
  13. 1/4
  14. cup milk
  15. 1
  16. teaspoon vanilla
  17. 24
  18. stackable marshmallows
  19. 3
  20. bars (1.55 oz each) milk chocolate candy, unwrapped, each separated into 4 section
  1. 1 In food processor, place flour, brown sugar, cinnamon, baking soda and butter. Cover; process with on-and-off pulses until mixture looks like coarse meal. Add honey, milk and vanilla. Cover; process with on-and-off pulses just until dough forms. Divide dough in half; shape each half into a ball and flatten slightly. Wrap in plastic wrap; refrigerate at least 1 hour.
  2. 2 Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Unwrap 1 portion of dough on lightly floured surface; roll to 1/4-inch thickness. Cut with 3 1/2-inch ghost-shaped cookie cutter. Place on cookie sheet. Repeat with remaining dough.
  3. 3 Bake 13 to 15 minutes or until set. Remove from cookie sheet to cooling rack. Cool completely.
  4. 4 Set oven control to broil. Place 12 of the cookies, bottom sides up, on ungreased cookie sheet; top each with 2 marshmallows. Broil with tops 8 inches from heat 10 seconds or until toasted. Immediately top each with 1 chocolate bar piece and a second cookie, bottom side down; gently press together. Serve immediately.
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