- 2 4.9 oz boxes Walkers Gluten-Free Chocolate Chip Shortbread cookies
- ½ cup semi-sweet chocolate chips, melted and cooled slightly
- Chocolate marshmallow
- ½ cup water, divided
- 1½ T unflavored gelatin
- ¾ c granulated sugar
- ½ cup agave nectar or corn syrup
- Dash of salt
- ½ t vanilla extract
- ¼ t almond extract
- 3 T unsweetened cocoa powder
Pour ¼ cup water into a small microwaveable bowl. Sprinkle with gelatin and set aside.
In a medium saucepan, combine the remaining water, sugar, agave nectar and salt and stir over medium-high heat. Once it comes to a boil, stop stirring, and cook until a candy thermometer reads 250 degrees F. Pour the sugar mixture into the bowl of a stand mixer, and let stand until it cools to 210 degrees F.
Microwave the gelatin mixture for 10 seconds or until the gelatin melts. With the mixer on low speed, beat the sugar mixture using the whisk attachment. Gradually add the gelatin mixture. Add the vanilla and almond extracts. Beat on high until the mixture is light and fluffy and the bowl is no longer warm (about 5 minutes). Reduce the speed to medium and add in the cocoa powder and beat until combined.
Place half of the cookies bottom side up on a cookie sheet. Spread a small spoonful of the melted chocolate over each, and then top with about a tablespoon of the marshmallow. Place the second cookie on top to make a sandwich.
Don’t have time to make your own marshmallows? You might opt for some chocolate ice cream to put in between the cookies.