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 halal 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.
Perhaps they were always like that, but my adultself wants more! Better cookie, more chocolate and more marshmallow!
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 I liked the texture, it is closer to the Ulker Halley marshmallow sandwiches, which I now enjoy once in a while.
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.
The kind ladies at thedatepalm and BlossomandBean provided me with these delicious marshmallows, go check out their sites!
You can find halal marshmallows almost everywhere now, so I really have no excuse not to make these more often haha! Make sure to use a good quality marshmallow, some of the halal brands don’t make good marshmallows.
This is so easy to make!
First off, get your digestive or Maria cookies, some large marshmallows and a bag of chocolate chips.
(I use halal Campfire marshmallows as they work the best)
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 rack 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.
Enjoy!
Spray the edges of a large round cookie cutter (I used a 10 cm cutter) with cooking oil spray and place it on the prepared baking sheet. Spoon about 3 tablespoons of cookie batter in the middle and spread to the edges using the back of a greased spoon. Lift the cookie cutter and you should have a circle of batter. Continue with the rest of the batter. You will have six cookies.