Ingredients
Equipment
Method
- Step 1: Line a baking sheet with parchment paper. If using graham cracker bases, break them into small squares.
- Step 2: In a microwave-safe bowl, melt chocolate chips (with optional oil) on 50% power in 30-second intervals, stirring well after each, until completely smooth and glossy.
- Step 3: Gently fold the miniature marshmallows and graham cracker bits into the melted chocolate using a spatula until everything is coated. Do not overmix.
- Step 4: Scoop the mixture onto the prepared baking sheet using a spoon or small cookie scoop, either directly onto the parchment paper or onto graham cracker squares if using bases.
- Step 5: If using any optional toppings (graham cracker crumbs, sea salt, sprinkles), sprinkle them over the wet chocolate clusters now.
- Step 6: Refrigerate for about 1 hour, or until the chocolate is completely firm.
Notes
Substitutions & Additions: Try white chocolate, butterscotch, or peanut butter chips. Use crushed shortbread, pretzels, or Oreos instead of graham crackers. Stir in chopped nuts, toffee bits, or mini chocolate chips. Add a drop of vanilla extract to the melted chocolate.
Tips for Success: Melt chocolate slowly at low power to avoid seizing. Use mini marshmallows for best results. Work quickly once ingredients are mixed into the chocolate. Proper chilling is essential for setting. Parchment paper (or a silicone mat) prevents sticking.
Storage: Store in an airtight container at room temperature for a few days, or in the refrigerator for 1-2 weeks, especially in warm climates.