These sophisticated bite-size treats are a take on some of my favorite childhood flavors; they’re a combination of S’mores and a Mounds bar. Cinnamon graham cracker cookies are topped with milk chocolate ganache, candied pecans, sweet coconut and finished with an ethereal almond scented toasted meringue.
I get the meringue evenly toasted by using a blowtorch. You can use one from the hardware store or get a smaller one sold at kitchen stores for making crème brulee. It is one of my favorite kitchen tools.