Smores on a Stick - graham cracker crumbs

Method

• Line a baking sheet with parchment paper.
• Place the graham cracker crumbs in a shallow dish and set aside.
• Spear the marshmallows with the cocktail picks.
• Melt the chocolate chips in a double boiler over medium heat, stirring occasionally.
• Dip the marshmallow sticks in the chocolate, one at a time, and let any excess drip off.
• Roll in the graham cracker crumbs and place on the prepared baking sheet.
• Serve immediately.
• Or if you'd like the chocolate to set, refrigerate about 1 hour before serving.
• A viewer or guest of the show, who may not be a professional cook, provided this recipe.
• The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• Line a baking sheet or dish with parchment paper.
• Stir the gelatin into 1/3 cup water.
• Place the granulated sugar, 1/3 cup water and corn syrup in a small saucepan over medium-high heat.
• Bring to a boil, stirring, and cook until the sugar dissolves and the temperature reaches 240 degrees F. Carefully pour the sugar mixture into the gelatin mixture, stirring constantly.
• Let sit for 5 minutes.
• Using an electric mixer, whip the egg whites until soft peaks form.
• With the mixer on medium-low speed, pour the sugar-gelatin mixture into the egg whites in a slow, steady stream.
• Continue whipping until stiff peaks form.
• Pour the mixture into 8-by-8-inch baking sheet or dish and refrigerate until stiffened, about 3 hours.
• Turn the marshmallow out onto a surface sprinkled with powdered sugar; peel off the parchment.
• Cut into 4 cubes and insert a bamboo stick into each.