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Mississippi Mud Medallions

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 25 mins
Total time 40 mins

Makes 3 dozen

You can substitute mini marshmallows for espresso beans.


  • 6 whole graham crackers
  • 2 cups semisweet chocolate morsels
  • 2/3 cup pecan halves, toasted
  • 1/4 cup chocolate-covered espresso beans

How to Make It

  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.

Cook's Notes

To transfer chocolate into zip-top plastic freezer bag, nestle corner of bag in a 1-cup measuring cup and scrape melted chocolate into the opened bag, pooling it in the corner that is nestled in the measuring cup.