In a non-stick pan, toast the flour over medium heat for about 5 minutes, until the color turns a light brown. Remove from pan.
To the same pan, melt the butter and brown sugar together. Add half of the marshmallows and mix until the marshmallows are almost melted through.
Mix in the graham crackers, toasted flour, oatmeal until everything is well combined. Remove from heat and quickly fold in remaining marshmallows.
In a pan over medium heat, heat up ANGEL’S KREMDENSADA over medium heat until reduced by half and thickened. Mix in the chocolate and butter then mix until everything is well combined and fully dissolved. Add marshmallows and mix just until the marshmallows melt and creates a marbled effect through the chocolate.
Butter/grease a container well. Using half of the cookie base, cover the bottom the container with an even layer of cookie mixture. Top with the chocolate later. With the remaining half of the cookie mixture, take irregular pieces of the cookie mixture and spread it out on top of the chocolate.
Chill until set, about 1 -2 hours. Slice and serve.
Serving Size 1 tray