Chocolate bars and chocolate candies melted over a graham cracker crust beneath toasted marshmallows, served warm with graham crackers.
Watch the marshmallows closely; they go from golden to burnt in seconds. Serve straight from the dish while the chocolate is molten.
Add chopped nuts or a drizzle of caramel for variety. Best eaten right away; it firms up as it cools.
Ingredients
Scale
Measurement units
- 1 cup graham cracker crumbs (about 8 sheets)
- 4 tbsp unsalted butter
- 1 ½ cup chopped chocolate candy
- 2 cup mini marshmallows
- 4 graham crackers
Ingredients
Scale
Measurement units
- 1 cup graham cracker crumbs (about 8 sheets)
- 4 tbsp unsalted butter
- 1 ½ cup chopped chocolate candy
- 2 cup mini marshmallows
- 4 graham crackers
Instructions
Make the crust
Heat the oven to 375°F.
Stir graham cracker crumbs (1 cup) with unsalted butter (4 tbsp) until moistened, then press firmly into the bottom of a 9-inch ceramic baking dish.
Equipment: 9-inch ceramic baking dish, oven mitts
Bake the crust
Bake about 8 minutes, until the crust is set and fragrant.
Add the chocolate and marshmallows
Scatter chopped chocolate candy (1 ½ cup) evenly over the warm crust.
Cover with mini marshmallows (2 cup).
Bake
Bake about 6 minutes, until the marshmallows are puffed and golden brown on top.
Rest
Carefully remove with oven mitts and let stand 2 minutes so the chocolate finishes melting.
Equipment: oven mitts
Serve
Serve with graham crackers for scooping.
Before you cook
Cook notes
- • Watch the marshmallows closely; they go from golden to burnt in seconds.
- • Serve straight from the dish while the chocolate is molten.
- • Add chopped nuts or a drizzle of caramel for variety.
- • Best eaten right away; it firms up as it cools.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?