- 8 large marshmallows
- 2 teaspoons fat-free chocolate syrup
- 8 reduced-fat graham crackers (2 1/2-inch square)
- 2 teaspoons fat-free caramel ice cream topping
Using a long-handled fork, toast marshmallows 6 inches from medium-hot heat until golden brown, turning occasionally. Drizzle chocolate syrup over four graham crackers; top each with two toasted marshmallows. Drizzle with caramel topping. Cover with remaining graham crackers.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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