Dark Chocolate Covered Pumpkin Ginger S’More Cookies

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   ["1. Place 2 cookies, flat side up, on a microwave safe plate. Place 1 marshmallow on each (or use 1/2 if they are really big, it's up to you).", "2. Microwave on high for about 10-12 seconds until the marshmallow is soft and but not oozing or melted. Top each marshmallow layer with another cookie, flat side down, and place the two cookie sandwiches on a small baking sheet. Place in the freezer for 15 minutes.", "Meanwhile, melt the chocolate in a microwave safe bowl for about a minute on igh. Stir until it is melted. Let cool for about 5-10 minutes.", "Remove the two cookie sandwiches from the freezer. One at a time, spoon chocolate over each cookie to cover the top and sides. I did this over the bowl so drippings went back into the bowl. Place on the baking sheet, with the unfrosted part facing down and return to the freezer for 10 minutes.", "Remove from the freezer, and turn over the cookies to paint the other side with chocolate. This will now be the top of the cookies. Arrange three pecan halves on top of each cookie sandwich and sprinkle with a little coarse sea salt.", "Return to the freezer until the chocolate has hardened. Then store in the refrigerator until read to serve. You can cut them in half if you want or serve them whole."]

* Per serving · 4 servings · Values may vary.

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