1/2cupfinely crushed graham crackersabout 6 full crackers
1 1/4cupmilk chocolate chips
1/2cupbuttersoftened
2/3cupgranulated sugar
1cupground almonds
1/3cupall purpose flour
1egg yolk
1cupmini marshmallows
Instructions
Preheat oven to 325 degrees F.
For crust, combine 1/3 cup butter in a medium size bowl with brown sugar and baking soda and beat until combined.
Add in one egg and the vanilla.
Beat in 1/2 cup flour, oats and graham cracker crumbs.
Reserve 1/2 cup of the crust mixture.
Spread remaining crust mixture in the bottom of ungreased 10 inch tart pan with removable bottom.
Filling
in a small saucepan melt 1 cup of chocolate chips and 2 Tbsp of the 1/2 cup butter over low heat, just until melted and smooth.
In a bowl, combine the remaining butter and sugar with mixer.
Add in melted chocolate, the almonds, the 1/3 cup flour, the remaining egg and one egg yolk.
Beat until combined.
Stir in 1/2 cup of the marshmallows and spread filling in the pan over crust.
Dot with remaining crust mixture.
Bake for 35-45 minutes or until the filling is set.
Sprinkle with remaining 1/2 cup of marshmallows and the remaining 1/4 cup of chocolate chips (I threw in a few more). Bake for 5 additional minutes or until marshmallows begin to turn golden brown.
Cool in pan for 10 minutes. Use a sharp knife to loosen the tart from the sides of pan and then remove bottom.