Amounts are flexible - make as many as you want
- 1 pkg Nasoya Won Ton Wraps
- Marshmallows (vegan options available)
- Margarine or butter (we like Earth Balance)
- 1 bar of dark chocolate (dairy free available)
- 1 pkg of ladyfinger cookies
Slice and dice. Cut the marshmallows into smaller blobs, and slice the wonton wrappers in half, diagonally. Break up the ladyfingers into teeny crumbs (a food processor works best) and shave the chocolate using a cheese or microplane grater.
Put all the ingredients in place to make assembly easy. Put a couple of tablespoons of margarine in a saute pan and set to medium heat. Once the margarine begins to bubble and brown a bit, put two of the won ton wrapper triangles in and let them puff up. Flip over gently, and brown on both sides. Take the wrappers out of the hot margarine and place on paper towels to drain. As soon as you place them down, sprinkle some of your ladyfinger crumbs on top. If you don't move quickly enough, the crumbs won't stick. Once all of the won ton wrappers are done frying, turn the margarine down to low but LEAVE IT ON the heat! Start loading up your wrappers. Start with a piece of marshmallow, then load some chocolate on top. Dip the back end of a spoon into the warm margarine and gently press it into the chocolate so the marshmallow-chocolate mix starts to melt into the wrapper. Depending on how chocolate-y you like it, you can put chocolate below and on top of the marshmallow, and even add more after the squishing step. Let them cool a bit and enjoy!