Servings:
12 cookies Servings
Ingredients
- 12 carr’s whole wheat biscuits
- 1 1⁄2 cups marshmallow fluff
- 8 ounce best-quality bittersweet chocolate, finely chopped
- 2 tablespoon vegetable oil
Preparation
Baking Directions:
Put the biscuits on a wire rack set over a rimmed baking sheet.
Top each biscuit with a rounded heaping tablespoonful of Fluff.
Place the baking sheet in the freezer for 10 minutes to firm up.
Combine the chocolate and oil in a medium microwave-safe bowl.
Melt the chocolate in the microwave on high for 1 to 2 minutes, depending on the power and size of your microwave.
Stir until smooth.
Spoon some chocolate over each biscuit to coat completely.
Return the baking sheet to the freezer for another 10 minutes, until the chocolate is set.
Refrigerate for up to 6 hours, until ready to serve.
