- Preheat oven to 325°FIn large bowl, combine Absolutely Almond Pound Cake Mix, egg, butter, ½ cup graham cracker crumbs and water. Mix until well combined. Form into 1-inch balls.
- Place remaining ½ cup graham cracker crumbs in a small bowl. Roll balls in crumbs. Place on a large greased baking sheet. Flatten slightly. Bake 15 minutes.
- Cool 5 minutes on baking sheet. Remove to cooling rack. Cool completely.
- Spread cookies with marshmallow créme. Drizzle with melted chocolate. Gently swirl chocolate and marshmallow together with a toothpick. Let cool. Refrigerate in an airtight container.
Makes about 2 dozen.
Make Ahead & Freeze: Prepare step 1. Place in a gallon freezer bag or storage container between sheets of wax paper. Seal well, label and freeze. Thaw completely. Preheat oven to 325°°Fand continue with step 2.