--Ingredients--
Marshmallows:
2 cups gelatin free mini marshmallows or homemade marshmallows 1/4 of this recipe cut into small, about 1/2 inch, cubes
Grahams:
1/4 cup vegan butter
1 cup dark brown sugar
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons full-fat coconut milk
1 cup graham flour whole wheat flour works
1 1/4 cups all purpose flour
1 1/2 cups dairy free semi-sweet chocolate chips or bars chopped into small pieces
--Instructions--
Preheat oven to 325 degrees F (160 C). Beat butter and sugar together in a medium mixing bowl until creamed. Add soda, salt, vanilla, and milk and mix until combined. Add flours and mix until dough is completely mixed.
Turn out onto lightly floured surface and roll into a layer about 1/8 to 1/4 inch thick and cut into small squares, about 1 inch. Place them about 1/4 inch apart on a parchment or silicone lined baking tray and bake for 6 - 8 minutes until edges are browned and crisp. Cool completely.
Mix the mini grahams with your homemade marshmallows and chocolate pieces or chips in a large bowl and serve or store in an air-tight container and save as a fun on-the-go snack.
--Recipe Notes--
A quick note on storing: When all mixed together in an airtight container, the grahams like to absorb any moisture from the mallows which makes them soft and gives the mallows a slight crunch. We kind of like this but if you wish to avoid it, just store separately and mix soon prior to serving.
