Instructions:
1. Start by lining a 9×9-inch baking pan with parchment paper, leaving an overhang. This will help you remove the bites easily later on.
2. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is well combined. Firmly press this mixture into the bottom of your prepared pan and pop it into the refrigerator while you make the filling.
3. For the cheesecake filling: In a clean mixing bowl, beat the softened cream cheese until it’s creamy and smooth. Gradually add in the powdered sugar and vanilla extract, blending until fully combined and luscious. Gently fold in the mini marshmallows to add that delightful chewy texture.
4. Spread the cheesecake mixture evenly over the chilled crust, smoothing it out with a spatula. Top off with a generous drizzle of caramel sauce, allowing it to cascade down the sides.
5. Slide the pan into the freezer for about 2-3 hours or until the cheesecake is firm and set.
6. While you wait, prepare the chocolate topping: In a microwave-safe bowl, heat the semi-sweet chocolate chips and heavy cream together. Do this in 30-second intervals, stirring in between, until you achieve a smooth and glossy chocolate mixture.
7. Once the cheesecake is firm, carefully lift it out of the pan using the parchment paper overhang. Cut into bite-sized squares for easy snacking.
8. Now comes the fun part! Dip each square into the warm chocolate topping, letting any excess chocolate drip off. Carefully place each dipped square onto a lined baking sheet.
9. Garnish each bite with a mini marshmallow on top, and drizzle with even more caramel sauce for an impressive finish.
10. Chill the tray of bites in the refrigerator until the chocolate hardens. When ready, plate them up and enjoy these sweet delights!
Nutritional Information: Each bite contains approximately 130 calories, 8g fat, 15g carbohydrates, and 2g protein.
Time: Preparation time: 20 minutes | Chilling time: 2-3 hours
