8 Servings 1 min Cook
1 Cup, crushed Graham Crackers
7 Tbsp Butter
2 Cup Cream Cheese
4 Serving Caster Sugar (Coles)
1 Tsp Vanilla Extract
6 Regular Marshmallows
2 Cup, whipped Heavy Whipping Cream
1 Cup chips (6 oz package) Semisweet Chocolate
2 Cup of miniature Marshmallows
Line a muffin tin with paper muffin cups; set aside.
Combine graham cracker crumbs and melted butter in a bowl; mix well.
Use about 1 tbsp of the crumbs in each of the muffin cups, flatten with a teaspoon and freeze for 10 minutes or so
Using an electric whisk, whip cream cheese, caster sugar, and vanilla.
Fold through the melted large marshmallows.
Spoon a heaped dessert-spoonful of this on top of your chilled graham cracker base.
Pop in the freezer for 10 minutes.
Heat your cream until almost simmering, then pour over your chocolate chips.
Leave to sit for 5 minutes then stir to make thick ganache.
Pop a spoonful of this on top of the chilled cream cheese mix.
Chill in the fridge for 20 minutes.
Top with mini marshmallows and broil for 1 minute.
Watch them closely so they don’t burn.
Cool slightly and enjoy!