Instructions

1. Preheat the oven to 350F and line a rimmed baking sheet with parchment. Put the flour on the pan, spread it out and bake for 5 minutes. Remove from the oven, transfer to a bowl and allow to cool completely.
2. Next, change put on the broiler with a rack on the upper third rack.
3. Place 1 cup of marshmallows on a metal tray covered in foil 1/2” apart.
4. Place the tray in the oven under the broil and broil keeping close eye on them. These do not take long at all!
5. Gently turn to toast all sides.
6. Remove from the oven and allow to cool.
7. Beat together mascarpone and butter until smooth and creamy.
8. In a bowl whisk together the flour, cocoa, granulated sugar, baking powder and salt.
9. Turn off the mixer and add in the flour mixture and the confectioners’ sugar.
10. Carefully/slowly turn your mixer on (and possibly off a few times to avoid everything blowing out) to combine.
11. The mixture will be super thick.
12. Add in the extract and milk until desired thickness (will thicken up once chilled).
13. Gently fold in graham cracker crumbs and 1 cup toasted marshmallows.
14. Place in a heat-safe bowl.
15. Cover and chill for 2 hours.
16. When ready to serve turn on the broiler with a rack on the upper third rack.
17. Place the remaining marshmallows on a metal tray covered in foil 1/2” apart.
18. Place the tray in the oven under the broil and broil keeping close eye on them. These do not take long at all!
19. Gently turn to toast all sides.
20. Take the toasted marshmallows and place on top of the dip.
21. If you have a kitchen torch you can place the marshmallows on top of the dip and CAREFULLY toast the tops of them without touching the sides of your bowl until they are toasted and just start to get melty.
22. Serve with graham crackers, pretzels….a spoon!