Recipe

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• 16 regular marshmallows
• 16 bamboo skewers, broken in half
• 4 honey graham crackers
• 6 oz chocolate almond bark (3 squares)

• 1 Push each skewer 3/4 of the way through each marshmallow. Set aside.
• 2 Finely crush graham crackers and place in a shallow bowl.
• 3 In a 1 cup liquid measuring cup, melt almond bark according to package instructions.
• 4 Holding onto stick, dip each marshmallow into almond bark. Allow excess almond bark to drip off. Roll in crushed crackers.
• 5 Best if served immediately, but may be stored in an airtight container.