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© Meredith Corporation. All rights reserved. Used with permission.
(12 to 16 slices)
Preheat oven to 325°F. In a medium bowl, beat 1/3 cup butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in 1 egg and the vanilla until combined. Beat in 1/2 cup flour. Using a wooden spoon, stir in oats and graham cracker crumbs. Reserve 1/2 cup of the crust mixture. Spread the remaining crust mixture into the bottom of an ungreased 10-inch tart pan with a removable bottom. Set pan and reserved crust mixture aside.
In a small heavy saucepan, heat and stir 1 cup chocolate chips and 2 tablespoons butter over low heat until just melted and smooth; set aside. In a large bowl, beat the remaining 6 tablespoons butter and the granulated sugar with an electric mixer on medium speed until combined. Add the melted chocolate, almonds, the remaining 1/3 cup flour, the remaining egg and the egg yolk; beat until combined. Stir in 1/2 cup marshmallows. Spread filling evenly over crust in pan.
Dot the remaining crust mixture over filling. Bake for 45 minutes or until filling is just set. Sprinkle the remaining 1/2 cup marshmallows and the remaining 1/4 cup chocolate chips over the top. Bake for 5 minutes more. Cool in the pan on a wire rack for 10 minutes.
Using a small sharp knife, loosen tart from sides of pan. Remove sides of pan. Cool completely on a wire rack.