Yield: 12 Cookies
Prep Time: 25 Minutes
Total Time: 40 Minutes
- Nonstick coconut oil spray
- ½ cup Nate’s 100% Pure Honey
- Pinch of salt
- 1 Tbsp vanilla extract
- ½ cup cold water
- 1 package unflavored gelatin
- 7.06 oz package petit beurre biscuits or graham crackers
- ¾ cup dark chocolate chips
Directions
Line an 8 x 8-inch baking dish with parchment paper and spray parchment generously with nonstick coconut oil spray.
Pour honey in a small pot. Bring to a boil over medium-high heat, then turn heat to medium, allow honey to boil until 240ºF (soft ball stage), about 6-8 minutes. Stir every minute or so, to keep from burning. Remove from heat, whisk in salt and vanilla extract.
Place water in a stand mixer fitted with a whisk attachment, sprinkle gelatin on top. Allow to dissolve for about 30 seconds, then whisk.
Slowly pour the honey mixture down the side of the bowl, turn whisk to high and whisk until all honey is added and mixture becomes fluffy, with firm peaks.
Spread mixture into prepared pan (moisten your fingers slightly, to keep them from sticking to the marshmallow mixture). Working quickly, press the marshmallows into the pan until about ¼ -½-inch thick.
Allow to cool and firm before slicing into 12 biscuit-sized pieces. Place on top of 12 biscuits.
In a microwave-safe bowl, melt chocolate chips in 30-second bursts, stirring between, until smooth. Spoon melted chocolate onto 12 biscuits.
Assemble cookies by sandwiched a marshmallow-topped biscuit together with a chocolate-topped biscuit. Allow chocolate to cool before serving.
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