Mississippi Mud Medallions

6 whole graham crackers*
2 cups semisweet chocolate morsels
2/3 cups pecan halves, toasted
1/4 cup chocolate-covered espresso beans**

Notes:
*For Gluten free medallions substitute with Gluten-free Kinnikinnick Foods, S'moreables, Graham Style Crackers, available at WalMart.
**You can substitute mini marshmallows for espresso beans.

1. Place 3 whole graham crackers in a zip-top plastic freezer bag, and roll with a rolling pin until finely crushed. Spoon crushed graham crackers by level 1/2 teaspoons 1 inch apart onto parchment paper-lined baking sheet; flatten into 1-inch rounds. Break remaining crackers into 1/2-inch pieces.
2. Microwave chocolate morsels in a microwave-safe bowl at HIGH 30 seconds; stir. Microwave 10 to 20 more seconds or until melted and smooth, stirring at 10-second intervals.
3. Spoon melted chocolate into a large zip-top plastic freezer bag. Snip 1 corner or bag to make a small hole. Pipe chocolate over each graham round.
4. Working quickly, press 1 (1/2-inch) graham cracker piece, 1 toasted pecan, and 1 espresso bean onto each chocolate round. Chill 15 minutes. Store in an airtight container at room temperature up to 1 week.

Note: To transfer chocolate into zip-top plastic freezer bag, nestle corner of bag in a 1-cup measuring cup and scraper melted chocolate into the opened bag, pouring it in the corner that is nestled in the measure cup.
makes 3:dozen
Hands-on 25 min., Total 40 min.

Submitted by Christina B.