• 2 cups semi-sweet chocolate chips, divided
  • 1/2 cup unsalted butter
  • 1/2 cup dark brown sugar
  • 1 teaspoon vanilla
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup miniature marshmallows
  • 1 cup sliced almonds
  • 1/4 cup salted caramel sauce


  1. Melt 1 cup of the chocolate chips in a double-boiler until smooth. Remove from the heat, and let cool to room temperature.
  2. In a stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium-high speed.
  3. Once smooth, add sugar on medium speed until fluffy and light in color. Beat in vanilla until incorporated and set aside.
  4. In a separate medium-size bowl, whisk together the flour, cocoa powder, salt and baking powder.
  5. With the mixer running on low, slowly add the melted chocolate, followed by the dry ingredients, to the creamed butter using a cup measure or large spoon. Once combined, fold in marshmallows, nuts and salted caramel sauce until just combined.
  6. Refrigerate for 1 hour before serving for best results.
  7. Serve alone or chill and use to make ice cream sandwiches.