Marshmallow Mint Squares

Ingredients

• 2 (12 1/2 ounce) packages chocolate-covered graham cracker cookies

• 2 envelopes unflavored gelatin
• 1 cup cold water, divided
• 2 1/4 cups granulated sugar
• 1 1/2 teaspoons peppermint extract
• 1 teaspoon vanilla extract
• red food coloring paste (*)
• 1 ounce vanilla candy coating
• red food coloring paste

Directions

1. 1

   Place 36 graham crackers, top sides down, in the bottom of an ungreased 13x9x2" baking pan.

2. 2

   Soften gelatin in a large bowl with 1/2 cup of the water; set this aside.

3. 3

   Combine the other 1/2 cup water and the sugar in a sauce pan.

4. 4

   Boil for 2 minutes.

5. 5

   Blend sugar mixture into gelatin, blending well.

6. 6

   Put mixture in the refrigerator for 10 minutes.

7. 7

   Remove from fridge and beat with an electric mixer at highest speed.

8. 8

   Mixture will become white and thick, similar to meringue.

9. 9

   Add vanilla and peppermint extracts; beat to combine.

10. 10

    Tint pink by adding red food color paste.

11. 11

    (A little goes a long way).

12. 12

    Pour pink mixture over graham crackers in pan, spread evenly.

13. 13

    Place 36 graham crackers on top of peppermint mixture with the tops facing up.

14. 14

    Place in the fridge until set, about an hour.

15. 15

    Melt vanilla candy coating and tint pink with red food color paste.

16. 16

    To decorate, drizzle coating over graham cracker tops.

17. 17

    Dip a sharp knife into hot water and cut into bars.

18. 18

    Cut around each graham cracker to make squares.

19. 19

    Store at room temperature.

20. 20

    *You can find Red food coloring paste in the cake decorating department.

21. 21

    I used Wilton.

22. 22

    Oh and get the "no taste" paste, the ones with flavor tend to be bitter.