• 3 cups graham cracker crumbs
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ½ cup (plus six tablespoons) unsalted butter, melted
  • 2, 11.5-ounce bags of dark chocolate chips
  • 1, 11.5-ounce bag of milk chocolate chips
  • 1 cup heavy whipping cream
  • 2, 16-20-ounce bags regular sized marshmallows


  1. Preheat oven to 450 degrees Fahrenheit. Place dry ingredients for crust in a food processor. Pulse 1 min. Slowly add melted butter with food processor running. Spread crust evenly on the bottom of the pan and halfway up sides.
  2. Melt chocolate and mix in heavy whipping cream. Pour chocolate filling into pan. Spread with spatula.
  3. Top with marshmallows. Bake until the marshmallows are toasted, 10–15 minutes. 


All recipes are the courtesy of Lodge Manufacturing, TN USA