INGREDIENTS

COOKIE LAYER
1⁄2 cup salted butter
1⁄2 cup brown sugar
3⁄4 cup graham crackers, roughly chopped
1⁄2 cup all-purpose flour
2 cups rolled oatmeal
1 cup mini marshmallows
CHOCOLATE LAYER
1 can Angel Kremdensada 410ml
1 1⁄2 cup dark chocolate, chopped
1⁄4 cup salted butter
1 cup mini marshmallows

PROCEDURE

1. Make the cookie layer. In a non-stick pan, toast the flour over medium heat for about 5 minutes, until the color turns a light brown. Remove from the pan.
2. To the same pan, melt the butter and brown sugar together. Add half of the marshmallows and mix until the marshmallows are almost melted through.
3. Mix in the graham crackers, toasted flour, and oatmeal until everything is well combined. Remove from heat and quickly fold in remaining marshmallows.
4. Place half of the cookie mixture into the bottom of a dish lined with baking paper. Set aside the remaining half.
5. Make a chocolate layer. In a pan over medium heat, heat up ANGEL KREMDENSADA over medium heat until reduced by half and thickened. Mix in the chocolate and butter then mix until everything is well combined and fully dissolved. Add marshmallows and mix just until the marshmallows melt and create a marbled effect through the chocolate. Pour over the cookie layer.
6. Take irregular pieces of the cookie mixture and spread it out on top of the chocolate. Chill until set, about 1 -2 hours. Slice and serve.