8 graham crackers
4 T. melted butter
1 cup heavy cream
½ cup whole milk
8 oz. chocolate, chopped*
1½ T. vanilla
½ tsp. salt
2 eggs, at room temperature
2 cups mini marshmallows
Preheat oven to 325 degrees. Pulse graham crackers in a food processor until finely ground. Add butter and pulse until combined. In a foil-lined 8x8-inch pan, press crumbs firmly into an even layer. Bake crust for 10 minutes.
In a large saucepan, bring cream and milk to a simmer, whisking occasionally. (Be careful to control the heat during this step, so as not to burn the cream mixture or later cook the eggs.) Remove from heat and whisk in chocolate, vanilla and salt until smooth. Whisk in eggs one at a time. Pour chocolate mixture over baked crust. Bake for 25-30 minutes, until chocolate just sets in the center. Remove from oven and scatter marshmallows over the top, gently pressing into the chocolate filling. Return to oven and boil on high until marshmallows are golden brown. (This step will happen incredibly quickly, maybe 30 seconds to a minute or two, depending on the oven, so keep a close eye on the bars. Unless, of course, you’re the kind of person who sticks your marshmallow roasting stick straight into the fiery campfire flames to char an innocent marshmallow into a flaky, blackened gob of goo, then you do you!)
*Use your favorite chocolate, or a combination of your favorite chocolates. If you’re a traditionalist, milk chocolate is your pick. Opt for dark chocolate to satisfy not-so-sweet tooths. We used half semi-sweet and half milk chocolate to cut some of the sweetness, which yielded great results and rave reviews.
RECIPE by North Dakota Living test kitchen
