Directions

1. Gather all ingredients. Grease a 9x13-inch baking dish with 1 tablespoon butter.
2. In a heavy-bottomed pot or double boiler, melt remaining 1/2 cup butter.
3. Turn off heat; add chocolate chips and 3/4 of marshmallows. Stirring constantly, return to low heat to melt evenly. This may take 5 to 10 minutes.
4. Stir in vanilla extract and salt. Add golden grahams to a large bowl; pour in melted mixture and toss until well coated. Set aside a few marshmallows for topping, and stir in remaining marshmallows.
5. Press into the prepared baking dish, top with the last few marshmallows, and scatter over a pinch of flaky salt. Refrigerate until completely chilled, at least 1 hour.
6. Cook’s Note
7. If using salted butter, you can halve the amount of salt in the chocolate-marshmallow mixture.
8. If you prefer your treats less sweet, use semisweet chocolate chips.
9. Easily make this a day or two ahead. Simply leave it in the refrigerator and serve when your guests arrive.
10. This recipe is easily doubled. When I double it, I use half milk and half semisweet chocolate to strike the not-too-sweet balance.
11. These will keep well in an airtight container in the refrigerator or on the counter for up to 1 week.
12. Slice with a sharp knife to serve.