Ingredients
2 1/2
cups Gold Medal™ all-purpose flour
1/2
cup packed dark brown sugar
1
teaspoon ground cinnamon
1/2
teaspoon baking soda
3/4
cup butter, cut into small pieces
2
tablespoons honey
1/4
cup milk
1
teaspoon vanilla
24
stackable marshmallows
3
bars (1.55 oz each) milk chocolate candy, unwrapped, each separated into 4 sections
Preparation
In food processor, place flour, brown sugar, cinnamon, baking soda and butter. Cover; process with on-and-off pulses until mixture looks like coarse meal. Add honey, milk and vanilla. Cover; process with on-and-off pulses just until dough forms. Divide dough in half; shape each half into a ball and flatten slightly. Wrap in plastic wrap; refrigerate at least 1 hour.
Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Unwrap 1 portion of dough on lightly floured surface; roll to 1/4-inch thickness. Cut with 3 1/2-inch ghost-shaped cookie cutter. Place on cookie sheet. Repeat with remaining dough.
Bake 13 to 15 minutes or until set. Remove from cookie sheet to cooling rack. Cool completely.
Set oven control to broil. Place 12 of the cookies, bottom sides up, on ungreased cookie sheet; top each with 2 marshmallows. Broil with tops 8 inches from heat 10 seconds or until toasted. Immediately top each with 1 chocolate bar piece and a second cookie, bottom side down; gently press together. Serve immediately.
