Sweet honeycomb chocolate in a graham cracker crumble crust topped with toasted marshmallows, what could be better?! In our opinion... nothing. Just a sweet tip: don't leave this out of the fridge for too long, it will start to melt! And be sure the chocolate is fully set before topping with the marshmallows. enJOY!

Ingredients

Graham Crust

• 2 cups graham crackers, finely crushed
• 2/3 cup unsalted butter, melted
• 1 tablespoon brown sugar

Chocolate Ganache Filling

• 4 Honeycomb Bars, roughly chopped
• 1 1/4 cups heavy cream

Marshmallows

Instructions

Graham Crust

1. In a medium bowl, mix together crushed graham crackers, melted butter, and brown sugar until it resembles wet sand and holds together loosely when squeezed.
2. Pour the graham crust mixture into a 6″ fluted deep tart pan. Press the graham crumbs down and into the sides of the tart pan until it’s tightly packed. Let the graham crust chill in the fridge while you prepare the filling.

Chocolate Ganache Filling

1. Put the chopped chocolate in a bowl and set aside.
2. In a small pot, heat the heavy cream until it just begins to simmer. Pour the cream over the chocolate and let it sit for 2 minutes. 
3. After 2 minutes, slowly start stirring the mixture until all the chocolate has melted and the ganache becomes thick and smooth. Let it cool to room temperature.
4. Once cooled, pour the ganache into the tart pan lined with the graham crust. Smooth over the surface of the ganache with an offset spatula, if needed. Refrigerate tart for at least 2 hours or until the ganache has set.
5. Fill the top with Marshmallows and broil for 30 seconds or torch to toast.

Enjoy!