Ingredients:

  • 2 cups (340g) Dark Chocolate Chips
  • 1 tbsp (15ml) Coconut Oil
  • 1 cup (100g) Graham Crackers, roughly crushed
  • 1 cup (50g) Mini Marshmallows
  • 1/4 tsp (1.5g) Flaky Sea Salt

Instructions:

  1. Line a large baking sheet with parchment paper.
  2. Roughly crush the graham crackers into a mix of dust and small shards.
  3. Place the dark chocolate chips and coconut oil in a microwave-safe glass bowl.
  4. Microwave on high for 30 seconds, then remove and stir vigorously.
  5. Continue microwaving in 20-second bursts, stirring between each, until the chocolate is 80% melted.
  6. Stop microwaving while small lumps remain and stir until the residual heat melts the remaining chocolate completely.
  7. Gently fold in the crushed graham crackers and mini marshmallows using a spatula until just incorporated.
  8. Using a tablespoon or small cookie scoop, drop mounds of the mixture onto the parchment paper.
  9. Immediately sprinkle a pinch of flaky sea salt over the top of each cluster.
  10. Place the tray in the refrigerator for 30–45 minutes until clusters are firm to the touch.