Ingredients:

  • 8 oz (225 g) Milk Chocolate (good quality, roughly chopped)
  • 1 Tbsp (15 ml) Heavy Cream (optional)
  • 1 Tsp (5 g) Unsalted Butter (optional)
  • Pinch Flaky Sea Salt
  • 30 – 35 large Marshmallows (1 standard bag)
  • 1 box Graham Crackers or Digestive Biscuits (for serving and dipping)

Instructions:

  1. Adjust an oven rack to the middle position and preheat the oven to 375°F (190°C).
  2. Layer the Base: Place the chopped chocolate pieces evenly across the bottom of an 8-inch cast iron skillet or oven-safe baking dish.
  3. Enhance the Melt (Optional): Drizzle the heavy cream and dot the butter over the chocolate pieces. Sprinkle lightly with flaky sea salt.
  4. Initial Bake: Place the dish in the preheated oven for 5 minutes. This ensures the chocolate base is molten before adding the topping.
  5. Arrange the Marshmallows: Remove the dish from the oven. Arrange the marshmallows tightly on top of the melted chocolate base, covering it completely.
  6. Switch to Broiler: Move the oven rack to the highest position (about 6 inches/15 cm from the heating element). Turn the oven setting to HIGH BROIL.
  7. Toast the Topping: Place the dish under the broiler. Crucially, do not walk away; watch constantly.
  8. Achieve Golden Brown: Broil for 1–2 minutes, or until the marshmallows are puffed up and toasted deep golden brown with desirable charred spots. This happens very quickly.
  9. Serve Immediately: Carefully remove the skillet using oven mitts. Allow it to sit for 1 minute—the chocolate will be scalding hot—then serve with graham crackers for dipping.