Graham Cracker Sugar Cookie
6 graham cracker squares
1 tube refrigerated sugar cookie dough
Preheat oven to 350° F. Line a 9 x 13 baking pan with non-stick foil or parchment paper. Break graham crackers into very small pieces or large crumbs. Mix the graham crackers into the refrigerated Sugar Cookie Dough. Press into the pan. Bake for 20 – 24 min until lightly golden brown. Allow cookie to cool completely in pan. Spread Marshmallow Cheesecake Fluff over top of cooled cookie. Refrigerate while making chocolate ganache. Allow Chocolate Ganache to cool for 15 min then pour over top of the marshmallow cheesecake fluff. Freeze at least 3 hours. Remove from freezer and cut into 16 sticks (1 x 6 1/2″ long).
Marshmallow Cheesecake Fluff
8 oz cream cheese, softened
13 oz marshmallow fluff
8 oz frozen whipped topping thawed
Beat cream cheese until light and fluffy. Add marshmallow fluff and beat to combine. Fold in the whipped topping.
1/2 c heavy whipping cream
1 T corn syrup
6 oz semi-sweet chocolate, finely chopped
Stir together heavy whipping cream and corn syrup in a microwave safe bowl. Heat on high power for 45 seconds. Pour chopped chocolate into hot cream and let sit for 3 min. Stir until smooth. If needed, heat for 10 second increments, stirring after each until melted.