Layers of graham cracker, gooey marshmallow, and rich chocolate, chilled for a perfect handheld treat.
# What You’ll Need:
→ Base
01 - 200 g graham cracker crumbs
02 - 115 g unsalted butter, melted
03 - 50 g granulated sugar
→ Marshmallow Layer
04 - 150 g mini marshmallows
05 - 30 g unsalted butter
→ Chocolate Layer
06 - 260 g semisweet chocolate chips
07 - 120 ml heavy cream
→ Topping
08 - 25 g mini marshmallows
09 - 2 graham crackers, broken into small pieces
10 - 45 g chocolate chips, optional for garnish
# How to Make It:
01 - Line a 20 cm square baking pan with parchment paper, ensuring an overhang on the sides for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until blended, then firmly press into the bottom of the pan to create an even layer.
03 - Place 150 g mini marshmallows and 30 g unsalted butter in a microwave-safe bowl. Heat in 20-second intervals, stirring each time, until the marshmallows are fully melted and smooth. Evenly spread this mixture over the graham cracker base. Allow to cool for 5 minutes.
04 - Combine chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring until melted and glossy. Pour over the marshmallow layer and spread evenly.
05 - Immediately sprinkle the remaining mini marshmallows, crushed graham cracker pieces, and optional chocolate chips over the chocolate layer. Gently press into the surface to adhere.
06 - Refrigerate for at least 1 hour or until fully set. Use the parchment overhang to lift from the pan. Cut into squares and serve.
