Mallomars are cookies produced by Nabisco that were first introduced to the public in 1913. The sweet treat is generally available from early October through April. They are not distributed during the summer months, because when they were first released they would have melt in the summer heat without refrigeration. Today the company continues this tradition, most likely for marketing reasons. Mallomars lovers found a way to get their favorite cookies any time they want them by creating a homemade version.
Recipe Servings: 24
Prep Time
15 minutes
+ 45 minutes resting
+ 45 minutes resting
Cook Time
15 minutes
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Graham Cracker Base:
- 10 oz graham crackers, crushed into crumbs
- ¾ cup (1½ sticks) unsalted butter, melted
Marshmallow Layer:
- 4 tsp gelatin
- ½ cup water, divided in half
- ½ cup light corn syrup, divided in half
- 1 cup and 2 Tbsp sugar
- 1 tsp vanilla extract
Chocolate Topping:
- 4 oz bittersweet chocolate, finely chopped
- ½ cup heavy cream
Directions
- Graham Cracker Base
- Stir the graham cracker crumbs and butter together in a bowl until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9 x 13-inch pan and set it aside.
- Marshmallow Layer
- Pour a ¼ cup water into a small bowl and sprinkle the gelatin over it. Let it sit at least 5 minutes to soften.
- Pour a ¼ cup corn syrup into a large bowl and set it aside.
- Combine the remaining ¼ cup corn syrup, remaining ¼ cup water, and sugar in a medium saucepan over medium-high heat until sugar is dissolved. Continue to cook without stirring until mixture reaches 240°F on a candy thermometer or instant-read thermometer.
- Pour the hot syrup immediately into bowl with corn syrup. Add gelatin and vanilla.
- Beat ingredients together using an electric mixer on medium speed for about 1 minute or until combined. Increase speed to medium-high and beat for about 8 minutes, until mixture is light and fluffy.
- Pour the marshmallow mixture over graham cracker base and smooth top evenly. Chill in refrigerator for about 30 minutes or until set.
- Chocolate Topping
- Place the chocolate in a medium bowl.
- Heat the heavy cream in a small saucepan until simmering and then pour over chocolate in bowl, whisking together until melted and smooth.
- Pour the chocolate mixture over the marshmallow layer. Chill it in the refrigerator for about 15 minutes or until the chocolate is set.
- Cut four rows vertically and six horizontally to create 24 squares.
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