Directions
Bring rum and sugar to a boil over medium high heat, add chocolate and set aside stirring
occasionally to melt chocolate.
Pre-heat broiler to 450° F.
Slice Alouette® Double Cream Brie Log in 12 even slices and place on a sheet tray and
refrigerate.
Place graham cracker sections cookies on a sheet tray.
Top each section with ½ tbsp. chocolate rum sauce.
Immediately place pretzel stick in on one end being sure to make sure it contacts the
chocolate sauce. Place in refrigerator for 5 minutes.
Top each prepared section of “oar” with a slice of Alouette® Double Cream Brie Log.
Top each piece of cheese with a mini marshmallow.
Place in broiler for 1-2 minutes to brown the edges of the marshmallows and slightly
heat the cheese.
Serve immediately.