Mississippi Mud Medallions

• 6 whole graham crackers
• 2 cups semisweet chocolate morsels
• 2/3 cup pecan halves, toasted
• 1/4 cup chocolate-covered 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 teaspoonfuls 1 inch apart onto a 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 of bag to make a small hole. Pipe chocolate over each graham cracker 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.
5. To transfer chocolate into zip-top plastic freezer bag, nestle corner of bag in a 1-cup measuring cup and scrape melted chocolate into the opened bag, pooling it in the corner that is nestled in the measuring cup.

graham crackers, semisweet chocolate, pecan halves, chocolatecovered espresso beans

Taken from www.myrecipes.com/recipe/mississippi-mud-medallions (may not work)