4 whole wheat graham cracker sheets processed into crumbs (~1/2 c)
⅔ c white whole wheat flour
¼ tsp salt
1 – 2 tbsp sugar
3 tbsp neutral oil of choice
2 tbsp cold water
1 tbsp maple syrup
⅓ – ½ c marshmallow fluff
20-ish chocolate chips
Extra chocolate for icing
Preheat oven to 375°F and prepare a baking sheet with nonstick spray or parchment paper.
Mix the graham crackers, flour, salt, and sugar.
Add the oil, water, and maple syrup. Stir to combine (will be crumbly).
Pour the crumbly dough into a plastic bag and press together with your hands to form into a ball.
Place the ball between 2 sheets of wax paper and roll out until thin. You may want to grease your wax paper if you have a tendency to tear dough.
Cut the dough into 6 squares/rectangles of approximately the same size.
Add a dollop of marshmallow fluff to half of the squares, sprinkle with chocolate chips, and top with a plain piece of dough. Press the sides together with a fork to seal – patch any tears with scraps of dough.
Place on prepared baking sheet and bake for 8 – 10 minutes until the pastry has lightly browned edges.
While cooling, microwave a small handful of chocolate chips and spread on the tops of the pastries.
Eat the same day or freeze until use (heat from frozen in the oven or toaster oven until warm).
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