No need to turn on the oven for this crunchy treat -- this sandwich cookie boasts vanilla wafers with a nutty middle.

Source: Better Homes and Gardens


Recipe Summary

40 mins
24 sandwich cookies


Ingredient Checklist


Instructions Checklist
  • In a large bowl combine the nuts, cranberries, and crushed cereal. Set aside.

  • In a small microwave-safe bowl melt 1 cup of the chocolate pieces on high (100% power) for 1 1/2 to 2 minutes, stirring once midway through melting time. Stir until melted and smooth. Using a rubber spatula, scrape melted chocolate over cereal mixture. Mix to evenly coat with chocolate.

  • In a small microwave-safe bowl, melt the remaining chocolate for 30 seconds, stirring until smooth.

  • To assemble each sandwich cookie, spread the flat side of one vanilla wafer with a small amount of melted chocolate. Top with about 1 tsp. of the chocolate-cereal mixture. Brush the flat side of a second wafer with chocolate. Press the two cookies together. Let cookies stand at room temperature to firm. Store at room temperature.


If crunch mixture starts to set up, place in microwave and microcook 15 seconds or until slightly sticky.


Position oven rack about 8 inches below broiler. Preheat broiler. Line a baking sheet with foil; set aside. Cut 12 large marshmallows in half; set aside. Break each of 12 whole graham cracker planks in quarters. Spread half the quarters with warm chocolate, place on prepared sheet. Top with marshmmallow half. Broil about 2 minutes, until marshmallows are soft and melted, watching closely to prevent burning. Top remaining quarters with chocolate-cereal mixture. While warm, sandwich layers together.

Nutrition Facts

98 calories; fat 5g; cholesterol 4mg; saturated fat 2g; carbohydrates 14g; mono fat 1g; poly fat 1g; insoluble fiber 1g; sugars 9g; protein 1g; niacin equivalents 0.4mg; folate 8.1mcg; vitamin b12 0.1mcg; sodium 30mg; potassium 15mg; calcium 10.1mg; iron 0.4mg.