Mallomars are over a 100-year tradition. Now you can have even better, gluten free, mallomars! Check out the recipe and video of dousing them with chocolate. While I have a recipe for Gluten Free Moon Pies, I wanted to create a round graham cracker that was cooked to perfection and evenly, even around the edges. So, I used a new method to make the round graham crackers and filled them with my new sturdier Marshmallow Fluff (available to everyone). These cookies almost melt in your mouth!
9.7 ounces gluten free bittersweet chocolate - 70% cocoa (Scharffen Berger), chopped (or Enjoy Life Dairy-Free Mini Chips)
1 teaspoon neutral-flavored oil
To Make the Round Graham Crackers:
Make the graham cracker dough as instructed at the above link through step number 5.
Sprinkle the dough with sorghum flour and mold into a ball. Dust a sheet of parchment paper with sorghum flour and dust your rolling pin with some flour as well. Roll the dough out to about 1/8-inch high and add additional flour as needed.
Using an almost 2-inch* wide biscuit cutter or thin glass, cut the dough into 22 to 24 circles, leaving the scraps of dough in between. Transfer the dough, using the parchment paper, to a baking sheet. Poke two holes in each cracker using a long two prong fork. Bake for 17 minutes.
Transfer the graham crackers and the paper to a wire rack to prevent steam from building up. Using a paring knife, cut the circles out of the dough since they baked together again. Just follow the circle that you originally cut. Transfer the cookies to the baking sheet as you cut them out. Set the baking sheet with the crackers in the warm oven for up to 1 hour to continue to crisp.
To Make the Marshmallow Filling:
If you're using the homemade marshmallow fluff recipe, make the Marshmallow Fluff recipe as instructed at the above link. Immediately, oil an almost 2-inch* wide ice cream scooper. Scoop up some of the marshmallow fluff and scrape any excess off of the top and sides of the scooper. Scoop out onto a graham cracker. Repeat until all graham crackers are topped. Place in the freezer for about 2 hours or longer.
If you're using store-bough marshmallows, simply heat the bottom of one marshmallow over a gas flame or kitchen torch until gooey. Place the marshmallow, sticky side down, onto a graham cracker. Alternatively, you can place them in a 325?F preheated oven so that when they melt a little onto the cracker and then you can flatten them a little once removed. Freeze for 2 hours.
To Make the Chocolate Shell:
Place the chopped chocolate and oil in a glass bowl over a saucepan of simmering water. Stir and allow to melt. Remove from heat.
Place one of the frozen crackers with filling on a fork. Dip the bottom into the chocolate. Using a spoon, drench the top a number of times to cover the entire cookie and filling. Transfer to a parchment-lined baking sheet. Repeat with remaining cookies. Refrigerate for 2 to 4 hours or until your hands no longer have chocolate on them you pick up a mallomar.
Store in air-tight containers and keep refrigerated for short-term use or freeze for long-term use.
*Whatever the width of your ice cream scooper is, is what the diameter of the cracker should be, or vice versa.