Ingredients
- 12 large marshmallows
- 12 graham cracker squares
- 6 chocolate bars (about 1.55 oz each), broken into squares
- 1 cup (240 ml) heavy whipping cream
Instructions
- Place marshmallows in a microwave-safe bowl and heat in 15-second intervals, stirring between each, until melted and smooth. Let cool slightly.
- In a chilled bowl, beat heavy whipping cream on medium-high speed until stiff peaks form, about 3–4 minutes.
- Gently fold the melted marshmallows into the whipped cream until fully combined and smooth.
- Arrange 6 graham cracker squares in a single layer on a parchment-lined baking sheet or square dish.
- Top each graham cracker with chocolate squares.
- Spread the marshmallow cream mixture evenly over the chocolate layer and smooth the top.
- Add remaining chocolate squares over the marshmallow layer, then top with the remaining graham cracker squares to form sandwiches.
- Cover and freeze for at least 4 hours, or until fully firm.
- Let sit at room temperature for 3–5 minutes before serving. Slice if needed and serve chilled.
Notes
- Allow marshmallow mixture to cool slightly before folding to prevent deflating the whipped cream.
- Freeze overnight for the firmest texture and easiest slicing.
- Use milk, dark, or semi-sweet chocolate based on preference.
- Store in an airtight container with parchment between layers.
- Do not microwave to soften, as it will melt the filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 340 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
