Three ingredients are all you need to make homemade Mallomars, the classic s’mores-esque treat.
When I call Mallomars a Classic, that’s purposefully with a capital “C.” They’ve been around for over a hundred years, since Nabisco sold some to a store in (formerly West) Hoboken in 1913.
You can only find them between September and March, which dates to pre-refrigeration days and fears of melting chocolate. The company still limits their availability to September through March. For tradition. Or hype. Either one is fair enough.
Mallomars have the same elements as s’mores: Graham crackers, marshmallows and chocolate.
The origin of s’mores is less clear, but early recipes have been found dating to the 1920s. I do wonder if Mallomars influenced the campfire combination. Though Mallomars have stayed pretty consistent, while there have been countless variations on making s’mores. And then countless more variations on making s’mores.
how to make mallomars
These couldn’t be simpler to make with store-bought graham crackers, marshmallow crème and chocolate chips.
I cut my graham crackers into circles to keep the classic shape, but you can break the graham crackers into rectangles and skip that step. You may need additional melted chocolate and marshmallow crème, if so, since then you’ll have bigger cookies. Or just make fewer.
Cutting graham crackers without cracking them is a cinch, just microwave them for a few seconds with a damp paper towel. That’s it. They will dry quickly after cutting, so you can get on with making mallomars. Detailed instructions are in the recipe.
Want more marshmallow? Heap some more marshmallow crème on your graham crackers.
Prefer another kind of chocolate? Make these with milk chocolate or dark chocolate chips.
You may also find your own preferred method of coating the graham crackers and marshmallow with chocolate. I rested the graham cracker on a fork and poured chocolate on top. The bottoms did get a good amount of chocolate on them, since the fork held a good bit.
To fully coat the mallomars, you can also drop the entire graham cracker with marshmallow into the chocolate and retrieve it with the fork. The marshmallow crème should be sticky enough to stay put.
However you personalize these, these chocolate-marshmallow-graham cracker creations taste just like the Classic. Still capitalized.
- 9 sheets Graham Crackers
- 7 ounces Marshmallow Cream
- 12 ounces Semisweet Chocolate Chips
- Line a baking tray with wax paper and set aside.
- Place a few graham crackers on a paper towel in the microwave. Place a slightly-damp paper towel on top. Microwave for 15 to 20 seconds, or until the crackers soften enough to cut.
- Use a 2-inch circle cookie cutter to cut two circles from each softened graham cracker. Repeat steps one and two with the remaining graham crackers. Let the graham crackers dry.
- Spoon a heaping teaspoon or up to a tablespoon of marshmallow crème on each graham cracker circle.
- Place the chocolate chips in a microwave-safe bowl. Heat on 70 percent power for 90 seconds and stir well. Continue to microwave at 30 second, then 15 second, intervals just until melted. Stir well.
- Place a graham cracker with marshmallow on a fork and hold over the bowl of chocolate. With your other hand, spoon melted chocolate on top, letting the chocolate fall around the sides of the marshmallow and graham cracker. Slide on the prepared baking tray. Repeat with the remaining graham crackers and marshmallows.
- Let the cookies set at room temperature for at least an hour, or more quickly in the refrigerator.
Amount Per Serving: Calories: 158Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 45mgCarbohydrates: 27gFiber: 1gSugar: 19gProtein: 1g
Homemade Mallomars also appears on Food Fanatic, where I create homemade versions of store-bought goods.