1.55oz.chocolate bars (3 bars total)or 1 cup dark chocolate chips; I used Ghiradelli dark chocolate
1bagmini marshmallows
Instructions
Grease 8 in square baking pan or cast iron skillet
Heat oven to 350
Cream the butter & sugar until fluffy.
Beat in egg & vanilla extract.
Add crushed graham crackers, flour, salt, and baking powder and beat until well mixed.
Spoon half of the dough into the pan and spread it evenly with fingertips.
Break chocolate bars into pieces and arrange over the dough.
Spread mini marshmallows over the chocolate.
Flatten remaining dough into pancakes and lay them over the marshmallows.
Bake 30 minutes or until golden brown.
Cool 15 minutes, then cut.
Notes
Tips and Variations:Add Some Crunch: Sprinkle chopped nuts, such as walnuts or pecans, over the chocolate layer for added texture.Flavor Twist: For a different flavor profile, use peanut butter cups instead of chocolate bars.Chocolate Variations: Try using dark chocolate, white chocolate, or even caramel-filled chocolate bars for a different taste.Healthier Option: Substitute half of the butter with unsweetened applesauce to reduce the fat content.Whip up this delicious treat, pour yourself a cozy cup of tea, and settle in with one of my Cassandra Sato Mysteries! Nothing pairs better with a fresh-from-the-oven snack than a twisty mystery to keep you on the edge of your seat. 🍵🔍 Happy reading and happy baking!