graham crackers
marshmallow creme or fluff
1 (12 oz.) bag chocolate chips
1 tbsp. oil

Melt chocolate chips with 1 tablespoon oil over low heat. Break apart graham crackers to their smallest size (rectangular, about 1x2-inch). Cover each graham cracker with about 1 tablespoon of marshmallow creme. Place crackers in refrigerator on waxed paper until creme is stiff and surface is smooth.

Best way to coat the crackers with chocolate that I've come up with is, place one on a fork, and hold over melted chips, then use a spoon to cover the top, allowing excess to drip off, finally scraping the bottom off before placing back on waxed paper.

Place back in refrigerator or leave on counter until chocolate is hard enough to handle without damage.

Submitted by: Matt Burr