Ingredients
Scale
- 12 soft dinner rolls or brioche slider buns
- 6 full graham crackers, crushed into coarse crumbs
- 1 ½ cups semi-sweet chocolate chips or chopped chocolate
- 1 ½ cups mini marshmallows (or halved large marshmallows)
- 2 tablespoons melted butter
- ½ teaspoon ground cinnamon (optional)
- Non-stick cooking spray or parchment paper
Instructions
- Preheat your oven to 175°C (350°F). Line a baking dish with parchment paper or grease it lightly with non-stick spray.
- Slice the entire set of rolls horizontally to separate the tops from the bottoms, keeping them connected.
- Place the bottom half of the rolls into the prepared baking dish.
- Spread the chocolate evenly across the bottom layer of rolls.
- Distribute the marshmallows evenly over the chocolate.
- Sprinkle crushed graham crackers on top of the marshmallows.
- Place the top layer of rolls over the filling and press down gently.
- Mix the melted butter with cinnamon (optional) and brush over the tops of the rolls.
- Bake for 10–12 minutes, until the tops are golden and the chocolate and marshmallows are melted.
- Remove from the oven and let sit for 3–5 minutes before slicing.
- Cut into individual sliders and serve warm.
Notes
For best results, use soft, enriched buns like brioche.
You may add nut-free spreads like sunflower seed butter for variation.
Dark chocolate can be used to reduce sweetness.
To reheat: warm in the oven at 160°C (320°F) for 8 minutes, loosely covered with foil.
To freeze: cool completely, wrap tightly, freeze up to 1 month, and reheat before serving.
- Prep Time: 5
- Cook Time: 12