Roasting marshmallows for s’mores is such a fun entertaining moment, but sometimes is nice to have a make ahead option when hosting. These were such a sweet ending to our Soup & S’more party. They have a Graham cracker blondie bottom that can be make in the food processor, topped with mini marshmallows and chocolate. Hope you enjoy!

Adapted from a @williamssonoma recipw

For the crust:
Five whole gram crackers
3/4 cup all purpose flour
1/2 cup light brown sugar
1/2 cup chilled, unsalted butter cut into 1/2 inch pieces
1 egg

For the topping:
4 oz milk chocolate, chopped
4 oz bittersweet chocolate, chopped
1 Tablespoon coconut oil
2 cups mini marshmallows

Preheat the oven to 350°

Line an 8 inch baking pan with parchment paper and spray with nonstick spray.

To prepare the crust crumble the graham crackers into a food processor. Process finely. Add the flower and brown sugar and process to mix. Add the butter and process until the mixture resembles fine meal. Add egg and process only until the mixture is evenly moist. Transfer the mixture to the prepared pan and press into the bottom to form a crust.

Bake until the top is just firmed to the touch, about 20 minutes. Let them cool completely in the pan on a wire rack.

Preheat your oven to broil.

To make the topping, place the bitter sweet and milk chocolate with the coconut oil in a microwave safe bowl. Microwave in 30 second increments until melted, stirring after every 30 seconds.

Mix in the marshmallows. Spread the chocolate mixture evenly over the cold crust. Place pan under the broiler for about two minutes until the top of the marshmallows gets melty.

Cover and refrigerate until firm, at least two hours. Using the parchment paper, lift the sheet from the pan. Cut into about 1.5 inch squares

Store in an airtight container in the refrigerator for up to five days.