Homemade Wagon Wheels!

Crunchy cookie, sweet marshmallow, and tangy jam, sandwiched together and dunked in chocolate. Now that's what I call dreamy.

An Australian favorite, Wagon Wheels are similar to Moon Pies, but they're kicked up a notch. The rounds consist of two shortbread biscuits, filled with marshmallows and raspberry jam, and then the whole thing is immersed in chocolate and cooled until set. It's a stellar experience on every level. A few ingredient notes: 

About the biscuits: Choose your favorite digestives or shortbread. I chose McVitie's, pictured below. Goya and Marie also have great biscuits. 

About the marshmallows: Regular-size, store bought marshmallows are perfect for this recipe. I find it easiest to halve them with kitchen scissors. 

About the jam: Raspberry is traditional, but use whatever you want, or have on hand - just make sure it's seedless. I used strawberry. 

About the chocolate: I think semi-sweet chocolate partners perfectly - the slight bitterness offsets the sweetness of the marshmallows and jam. You can certainly use milk chocolate if you want. Even white chocolate works. 

Homemade Wagon Wheels

16 digestives biscuits

16 regular size marshmallows, halved

8 teaspoons seedless jam, I used strawberry but raspberry is traditional

2 cups semi-sweet chocolate chips

1 tablespoon coconut oil or vegetable oil

Preheat the oven to 325 degrees. Place 8 biscuits upside down on a parchment-lined baking sheet. 
Press four marshmallow halves onto each biscuit (for a total of 2 marshmallow per biscuit). 
Like this: 

Bake for 5 minutes, or until the marshmallows are soft and slightly melted. 

Meanwhile, spread the jam on the flat side of the remaining biscuits. 
Like this: 

Place the jam-topped biscuits over the marshmallow-topped biscuits and sandwich everything together, pressing down gently to make sure they stick. Like this: 

Let set for 15 minutes, or until the marshmallow is completely cool.

Melt the chocolate in a heatproof bowl set over a saucepan of simmering water, stirring frequently with a spatula. Once the chocolate is completely melted, stir in the oil.

Using two forks, dip each biscuit sandwich into the chocolate. Flip to coat both sides. Using an offset spatula, smooth the top and sides, allowing excess chocolate to drip back into the bowl. Return the biscuits to the parchment-lined baking sheet and cool until set (to speed up the process, pop them in the refrigerator). 

Makes 8 wagon wheels