Ingredients:

  • 100g graham crackers (approx 6-8 full sheets)
  • 340g semi-sweet chocolate chips
  • 1 teaspoon refined coconut oil
  • 60g marshmallow fluff
  • 25g mini marshmallows
  • 2 tablespoons graham cracker crumbs
  • 1 pinch flaky sea salt

Instructions:

  1. Line a 9x13 inch baking sheet with parchment paper, leaving an overhang on the sides for easy removal.
  2. Arrange the 100g of graham cracker sheets in a single, tight layer on the prepared baking sheet, breaking them as needed to fit the bottom of the pan.
  3. Combine 340g semi-sweet chocolate chips and 1 teaspoon refined coconut oil in a large microwave-safe bowl. Heat in 30-second intervals, stirring vigorously between each, until 80% melted. Stir until the residual heat completely melts the remaining chocolate.
  4. Pour the melted chocolate over the graham crackers and use an offset spatula to spread it into an even layer reaching the edges.
  5. Drop small dollops of 60g marshmallow fluff onto the wet chocolate. Use a toothpick or knife to swirl the fluff into the chocolate to create a marbled effect.
  6. Immediately sprinkle 25g mini marshmallows, 2 tablespoons graham cracker crumbs, and 1 pinch flaky sea salt over the top, pressing down slightly so they adhere.
  7. Place the tray in the refrigerator for 30 minutes until the chocolate is firm and has a distinct snap.