If you were a kid from Canada in the 80’s you most likely had a wagon wheel stuffed in a paper bag or your lunch box! Since then I have seen and tried different brands but the cookie itself is lacking…is that the word? Mostly all you get is a crumbly cookie, a thin layer of cheap tasting chocolate and a disappointing amount of marshmallow! I assure you though that is not how I remember them!
Well 80’s kids…I got your back! I have come up with the perfect WHEEL!! I experimented with two kinds of cookies, Maria cookies…you know the cookies your grandparents had on the table growing up, oh, and the other cookie they mostly likely had around the house…digestive cookies!
So between the two I preferred the digestive cookie. First off: it is bigger than the Maria cookie. Secondly: it is thinner and it also is closer to the texture of the original wheel. The Maria cookie worked but lacked that authenticity; you know that particular taste and feel of a wagon wheel.
This recipe is so simple. It’s a little messy but it’s chocolate so it is all good.
I made 14 cookies, with one bag of chocolate chips. I used mostly milk chocolate, added a little semi sweet, but you can use only semi sweet, dark, or milk; whichever you prefer.
If you like you can a little jam such as raspberry or strawberry in the center. There was a brand that had a little jam over the marshmallow part and I remember liking those ones even better! I didn’t add any jam to these ones as I am out of my homemade raspberry and strawberry jam, tragic I know!
This is so easy to make!
First off get your digestive or Maria cookies, some large marshmallows and a bag of chocolate chips.
Melt the chocolate chips and set aside.
Preheat oven to 350 degrees and add about 14 cookies to a cookie sheet, and top each cookie with a marshmallow, bake for 4-5 minutes.
Remove from oven and top with another cookie. Smoosh the cookie down and flatten the marshmallow as much as you can without breaking the cookie.
Spoon or dip melted chocolate over the cookie sandwiches. Place on cooling wrack or wax paper lined baking pan, and refrigerate to allow chocolate to set. It takes about 15 minutes. Remove from the fridge and serve. Store the extra in a tight lid container.