ingredients

  • 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

directions

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. © 2002. All rights reserved.

RecID 6698

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