INGREDIENTS

• 1 cup (250 mL) Graham crumbs


• 1 1/4 cups (310 mL) flour


• 1/2 tsp (2.5 ml) baking soda


• 1/2 tsp (2.5 ml) salt


• 1/2 cup (125 mL) butter, softened


• 1/2 cup (125 mL) brown sugar


• 1/3 cup (80 ml) sugar


• 1 big egg


• 1 tbsp (5 ml) vanilla extract


• 12 large marshmallows cut in half


• 2 to 3 bars of Hershey chocolate

PREPARATION

• Preheat the oven to 350 ° F. Spray a vegetable spray mini muffin pan.


• In a small bowl, combine the crumbs of Graham biscuits, flour, baking soda and salt. Mix well and set aside.


• In larger bowl, with electric mixer, combine butter, brown sugar and sugar until creamy.


• Add in the egg and vanilla extract. Mix well.


• Pour into the biscuit mixture.


• Fill the mini muffin cups with dough. Fill them up completely and press lightly You'll have the perfect amount of dough to fill 24 small mini muffins.


• Bake for 8 minutes. Immediately after cooking, take a teaspoon and stick in the dough. Place a marshmallow half in each cavity in the muffins. Sticky side of marshmallow down.


• Let cool for 20 minutes.


• Place a square of chocolate on top of each marshmallow.


• Broil for 1 to 2 minutes, watch.


• Let cool for about 10 minutes before eating!