Photo: Alison Miksch; Styling: Buffy Hargett Miller
You can substitute mini marshmallows for espresso beans.
Makes 3 dozen
1. Place 3 whole graham crackers in a zip-top plastic freezer bag, and roll with a rolling pin until finely crushed. Spoon crushed graham crackers by level 1/2 teaspoonfuls 1 inch apart onto a parchment paper-lined baking sheet; flatten into 1-inch rounds. Break remaining crackers into 1/2-inch pieces.
2. Microwave chocolate morsels in a microwave-safe bowl at HIGH 30 seconds; stir. Microwave 10 to 20 more seconds or until melted and smooth, stirring at 10-second intervals.
3. Spoon melted chocolate into a large zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe chocolate over each graham cracker round.
4. Working quickly, press 1 (1/2-inch) graham cracker piece, 1 toasted pecan, and 1 espresso bean onto each chocolate round. Chill 15 minutes. Store in an airtight container at room temperature up to 1 week.