Ingredients

10 graham crackers (full sheet)
1/2 cup butter (melted)
3 Tbsp. sugar
6 oz. chocolate chips (semi-sweet)
1/2 cup heavy whipping cream
1 cup mini marshmallows

Directions

Preheat the oven to broil at 350°F. Grease the Muffin Pan with baking spray.

Break the full sheets of graham crackers into pieces and put them into the Food Processor. Process the graham crackers into crumbs. You should end up with 1 1/2 cups of graham cracker crumbs.

In a medium-sized bowl, combine the graham cracker crumbs, butter and sugar. Spoon about 2 tablespoons of the mixture into each cavity of your Muffin Pan. Use the underside of the tablespoon to press the crumbs into the Muffin Pan, forming the crust. Bake the crusts for 5 minutes.

While the crusts bake, add the chocolate chips to a medium-sized heat-proof bowl. Heat the heavy whipping cream in the microwave until it begins to boil, then pour it over the chocolate chips. Allow the chocolate chips to sit for 3-5 minutes, then whisk until smooth.

Spoon about 1 tablespoon of ganache into each crust.

Top the chocolate ganache with a small mound of mini marshmallows. To toast the marshmallows, use a kitchen torch or bake in the preheated oven for 8 minutes, until brown on top.

Set the mini tarts aside to cool completely to room temperature, or set in the fridge to speed up cooling.

Remove tarts from pan when completely cool and serve at room temperature.