Baked Marshmallow and Chocolate Cookie Dessert

Ingredients:

• 14 Graham crackers (each measuring 12x6 cm.)
• 220 g dark chocolate (47% cocoa content), finely chopped
• 4 cups mini marshmallows
• Cooking spray

Preparation:

1. Preheat oven to 200°C. Lightly spray a 32x45cm baking pan with cooking spray.
2. Place the graham crackers on a baking sheet so they touch each other. Top with chocolate and marshmallows. Bake, rotating the baking sheet halfway through, until the marshmallows are puffed and golden brown all over, about 15 minutes.
3. Remove and let cool for 5 minutes, then gently press the marshmallows to adhere the chocolate to the graham crackers. Let cool completely, then break the s'mores into pieces. The dessert can be stored in a tightly sealed container, lining each layer with parchment paper, for up to 5 days..