Delicious small marshmallow kebabs dipped in chocolate, rolled in graham cracker crumbs and Blue Diamond Almonds Toasted Coconut! Makes 24 bites.
Ingredients
24wooden picks
24marshmallows
1cupmilk chocolate chips
2tsp.shortening
½c.graham cracker crumbs
¾cupcrushed Blue Diamond Almonds Toasted Coconut
wax paper
Instructions
Insert pointed end of each wooden pick into flat side of each marshmallow.
Combine morsels and shortening in a small microwave-safe glass bowl. Microwave at high for 1 minute or until melted; stir until smooth. Dip marshmallows into melted chocolate, coating sides and bottoms completely. Quickly dip bottom of each marshmallow into cracker crumbs; roll sides in chopped nuts.
Drizzle with any remaining chocolate, if desired. Freeze until ready to serve. Store in freezer in a zip-top plastic freezer bag up to 1 week. (Do not forget to cover. You do not want them to get freezer burned.)
Place coated marshmallows on wax paper lined jelly roll pan; freeze 20 minutes.
Pull out 1 hour before serving and let sit on counter. Drizzle with chocolate (optional). Serve!