Ingredients

• 24 mini marshmallows
• 48 mini chocolate chips
• 48 round chocolate-caramel candies
• 24 shredded wheat crackers or pretzel chips

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Instructions

1. Preheat the oven to 300 degrees F. Line a straight-sided baking sheet with parchment paper and set aside.
2. Cut each mini marshmallow in half through the equator. Push a mini chocolate chip, tip-side down, in the center of the cut side of each marshmallow.
3. Place 2 candies, side-by-side, on each cracker; place on the prepared baking sheet and bake until the candies are just slightly softened, 2 minutes. Remove from the oven and press 1 marshmallow half, cut-side up, onto the top of each candy. Refrigerate until firm, 10 minutes. Store in an airtight container in the refrigerator.