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Time needed: 2 hours and 30 minutes

Makes: 1 tray

Cookie layer:
½ cup salted butter
½ cup brown sugar
¾ cup graham crackers, roughly chopped
½ cup all-purpose flour
2 cups rolled oatmeal
1 cup mini marshmallows
Chocolate layer:
1½ cup dark chocolate, chopped
¼ cup salted butter
1 cup mini marshmallows


  1. Toast flour

    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.

  2. Melt

    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.

  3. Make cookie base

    Mix in the graham crackers, toasted flour, oatmeal until everything is well combined. Remove from heat and quickly fold in remaining marshmallows.

  4. Make chocolate layer

    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.

  5. Assemble

    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.

  6. Chill, cut, and serve

    Chill until set, about 1 -2 hours. Slice and serve.

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