10sheetsgraham crackershoney, chocolate, or combination
2tablespoonslight brown sugar
2ouncesdark or semi-sweet chocolatemelted
12ouncessemi-sweet chocolate chips
8ounceshot coffeefreshly brewed
In the bowl of a food processor, add the graham cracker sheets and sugar. Pulse until the crackers resemble fine crumbs. While the food processor is running, drizzle in the butter and process until combined.
Pour the mixture into a tart pan and spread evenly over the bottom and up the sides. Using a metal measuring cup, press the crumbs into an even and packed layer. Chill the crust for 1 hour.
Melt 2 ounces of dark or semi-sweet chocolate in a microwave-safe bowl. Spread the melted chocolate over the bottom of the crust. Sprinkle with the mini marshmallows. Chill for 5 minutes.
Meanwhile, add the semi-sweet chocolate chips, egg, vanilla extract, and salt to a blender. Pulse the mixture to start breaking up the chocolate. While the blender is running, slowly pour in the hot coffee, which will melt the chocolate and cook the egg. Process until the mixture is completely smooth. Pour into the tart shell and chill for 8 hours or overnight.
Garnish with toasted marshmallows, chocolate, and graham cracker crumbs.
Refrigerate in an airtight container for 3-4 days.