Ingredients
¼cupbutter
10.5ozmini marshmallows
11.5ozmilk chocolate chips,plus an optional 1 cup chips for drizzling
8cupsGolden Graham cereal
Preparation
Melt butter in a medium stockpot over medium heat. When melted, add in marshmallows, and stir frequently until melted. Remove from heat.
Stir in Golden Graham cereal until evenly coated. Add chocolate chips and continue stirring until evenly distributed.
Use a spoon to shape mixture into small clumps and place on wax or parchment paper to cool.
For the optional drizzle, melt chocolate chips in a double-boiler or in the microwave until melted.
Transfer melted chocolate to a pastry bag fitted with a small tip, and drizzle onto the cookies once they have cooled slightly.
Store in an airtight container for up to 2 weeks.
