2 cups graham cracker crumbs
1 stick unsalted butter, melted
2 Tbl sugar
10 oz ghirardelli semisweet chocolate chilps
8 oz (one half-pint) heavy whipping cream
2 cups mini marshmallows
Preheat oven to 375. Spray a 9 by 13 pan with cooking spray. Mix crumbs, butter, and sugar together and then spread in the 9 by 13 pan and press down firmly. Bake for 12-15 minutes until golden brown. Cool completely on a wire rack. Place the chocolate chips in a medium bowl. Place the cream in a glass 2-cup measuring cup and microwave 1 to 1 1/2 minutes until it just starts to bubble. Pour the hot cream over the chocolate chips, making sure all the chocolate is submerged. Let it sit for 2-3 minutes, then whisk until smooth and shiny. Pour the chocolate mixture into the cooled graham crust and spread to form an even layer. Scatter the mini marshmallows evenly over the top and press them down slightly to adhere them to the chocolate. Cover with plastic warp and refrigerate 4 hours until set. Just before serving, cut into 24 squares and lay the squares out on a cookie sheet. Place under the broiler (watch carefully) until marshmallows are golden brown. Alternately, you can use a kitchen torch to brown each square individually. Store leftovers covered in the refrigerator.
1 stick unsalted butter, melted
2 Tbl sugar
10 oz ghirardelli semisweet chocolate chilps
8 oz (one half-pint) heavy whipping cream
2 cups mini marshmallows
Preheat oven to 375. Spray a 9 by 13 pan with cooking spray. Mix crumbs, butter, and sugar together and then spread in the 9 by 13 pan and press down firmly. Bake for 12-15 minutes until golden brown. Cool completely on a wire rack. Place the chocolate chips in a medium bowl. Place the cream in a glass 2-cup measuring cup and microwave 1 to 1 1/2 minutes until it just starts to bubble. Pour the hot cream over the chocolate chips, making sure all the chocolate is submerged. Let it sit for 2-3 minutes, then whisk until smooth and shiny. Pour the chocolate mixture into the cooled graham crust and spread to form an even layer. Scatter the mini marshmallows evenly over the top and press them down slightly to adhere them to the chocolate. Cover with plastic warp and refrigerate 4 hours until set. Just before serving, cut into 24 squares and lay the squares out on a cookie sheet. Place under the broiler (watch carefully) until marshmallows are golden brown. Alternately, you can use a kitchen torch to brown each square individually. Store leftovers covered in the refrigerator.
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