S'mores chocolate bar

Ingredients:

• 2 cups mini marshmallows
• 450 g dark chocolate, chopped
• 6 graham crackers, broken into 1cm pieces

Preparation:

1. Line a baking sheet with parchment paper. Place the chocolate in a medium microwave-safe bowl and microwave on 75% power until softened, about 2 minutes. Stir the chocolate and microwave again until melted, another 2 minutes. Alternatively, place the chocolate in a heatproof bowl. Bring a saucepan filled with about 2 cm of water to a simmer; place the bowl over the water, making sure the bottom is not touching the boiling water, and stir occasionally until the chocolate is melted and smooth.
2. Position the oven rack 3 inches from the broiler and preheat the oven to broil. Place the marshmallows on a rimmed baking sheet, making sure they don't overlap, and broil until the tops just begin to brown, about 10 seconds, rotating the baking sheet to ensure even browning. Alternatively, you can toast the marshmallows with a blowtorch. Let cool at room temperature for 10 minutes.
3. Add half the marshmallows and graham crackers to the chocolate and stir to coat. Some of the marshmallows may melt, but that's okay. Place the chocolate on the prepared baking sheet and spread it evenly with an offset spatula into an 8.5 x 11.5-inch rectangle. Press the remaining marshmallows and graham cracker pieces into the chocolate. This step can be a little messy, but the chocolate-covered marshmallows look really cool. Press the toppings lightly. Refrigerate the bar for 1 hour to set. Break into pieces and serve.
4. Note
   
   Propane torches are highly flammable and should be kept away from heat sources, open flames, and prolonged exposure to sunlight. Use them only in well-ventilated areas, following the manufacturer's instructions.