Instructions

1. Break the graham crackers in half horizontally so that you have 8 squares.
2. Place 4 of the squares onto a plate with the smooth back side of the graham cracker up. Spread 1 Tablespoon of Berryhill Hot Fudge topping over each square. Place the plate in the freezer to set up while you toast the marshmallows.
3. While the fudge freezes, roast the Baker’s Corner Marshmallows. You can do this on a skewer over a fire or a gas burner, with a blow torch, or in the oven. If using the oven, Place the marshmallows on the remaining 4 graham crackers and place on a cookie sheet lined with parchment paper. Bake at 400°F for 5 minutes or until the marshmallows are golden brown and gooey.
4. Once the marshmallows are toasted, place each one onto the smooth side of the remaining graham crackers and set aside.
5. Take the graham crackers with the fudge out of the freezer. Use a small ice cream scoop or a spoon to spoon a small scoop of ice cream on top of the fudge. Be careful not to do too much or your sandwiches will get super messy.
6. Place the graham cracker with the marshmallow on top of the ice cream and press down firmly to sandwich together.
7. Place back in the freezer to set up for at least a half hour or until ready to serve! Devour!