-
1
Crush up a full sleeve of graham crackers until they are a rough powder consistency.
-
2
A food processor works great for this or a zipper bag & a rolling pin.
-
3
Then transfer the crumbs to a shallow bowl.
-
4
Set up a small double boiler on medium heat.
-
5
A metal bowl & a saucepan filled with water will work.
-
6
Place 3 - 4 pips of chocolate almond bark & melt while stirring.
-
7
While the almond bark is melting, set up a bonbon building station.
-
8
Line a cookie sheet with wax paper.
-
9
Set out the bowl of graham cracker crumbs, open the bags of marshmallows & make a place to put the hot bowl of melted almond bark.
-
10
When the almond bark is melted & smooth remove from the saucepan & place it in your bonbon work station.
-
11
Begin building the bonbons.
-
12
Grasp a marshmallow by one end, dip it into the chocolate almond bark (making sure to leave some area uncovered at the top), & then into the graham cracker crumbs.
-
13
Place the bonbon graham crumbs side down on the wax paper.
-
14
Repeat with all the marshmallows.
-
15
When you run low on chocolate almond bark, return the bowl to the warm saucepan of water.
-
16
Add the remaining almond bark, melt, then continue the building process.
-
17
Transfer the cookie sheets of bonbons to the freezer for 15 mins to set them.
-
18
Remove & store in an air tight container.
-
19
Keep frozen or store at room temp.
-
20
They can last up to several weeks.
-
21
Will hold better at cooler temps though.
-
22
If making in the Autumn or Winter you can substitute milk chocolate for the almond bark.
