Ingredients:

  • 1.5 cups graham cracker crumbs (150g)
  • 6 tbsp unsalted butter, melted (85g)
  • 0.25 cup granulated sugar (50g)
  • 1 pinch fine sea salt
  • 3.5 oz milk chocolate, broken into 24 squares (100g)
  • 12 large marshmallows, halved horizontally (90g)

Instructions:

  1. Preheat oven to 350°F (180°C) until the internal thermometer is steady.
  2. Combine 1.5 cups graham cracker crumbs, 6 tbsp melted butter, 0.25 cup sugar, and a pinch of salt. Mix until it looks like wet sand.
  3. Press about 1 tablespoon of the mixture into each mini muffin cup. Press firmly to create a solid base.
  4. Bake for 4-5 minutes until the edges just start to darken.
  5. Place one square of milk chocolate into each warm crust. Watch for the chocolate edges to soften.
  6. Use wet scissors to cut 12 large marshmallows in half horizontally. The sticky center should face down.
  7. Place one marshmallow half, cut side down, onto each chocolate square. Press down slightly to anchor it.
  8. Bake for another 2-4 minutes until the tops are golden brown and puffed.
  9. Let the bites sit in the tin for at least 15 minutes. Wait until the crust feels firm to the touch.
  10. Use a thin knife to gently pop each bite out. Listen for the clean click of the crust releasing.