Ingredients
Vegetable oil cooking spray, for pan
2 envelopes unflavored gelatin (about 2 tablespoons)
2/3 cup cold water
1 1/2 cups granulated sugar
2/3 cup light corn syrup
Coarse salt
1 teaspoon pure vanilla extract
Confectioners' sugar, for cutting
9 store-bought graham crackers, split in half, or 18 Cinnamon and Sugar Graham Crackers
8 ounces semisweet chocolate, melted
1 cup salted, roasted peanuts, chopped
Preparation
Coat a 9-inch square bakingpan with cooking spray; line withparchment. Sprinkle gelatin over1/3 cup water in the bowl of a mixer;let stand for 5 minutes.
Heat granulated sugar, cornsyrup, remaining 1/3 cup water, and1/8 teaspoon salt in a saucepan overmedium-high heat, stirring occasionally,until syrup reaches 238 degrees on acandy thermometer, about 5 minutes.
Whisk gelatin in mixer on lowspeed, adding syrup in a slow, steadystream down side of bowl. Whisk,gradually increasing speed to high,until almost tripled in volume,about 8 minutes. Whisk in vanilla.Transfer to baking pan. Smooth top.Let stand until set, at least 3 hours.
Cut out nine 2 1/2-inch squaremarshmallowsusing a cookie cutteror a knife dipped in confectioners’sugar. Dip surface of crackers intochocolate to coat, and transferto parchment-lined baking sheets.Refrigerate until set, about 10 minutes.Sandwich marshmallowsbetween crackers, chocolate sides in.
Dip half of each sandwich intochocolate, on the diagonal; sprinklewith peanuts, and transfer to aparchment-lined baking sheet. Refrigerateuntil set, about 10 minutes.
