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Steps
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Sequence
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Step
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| 1 | Preheat broiler of oven. |
| 2 | In a small bowl, stir together the butter, brown sugar and cinnamon until well combined. |
| 3 | With a knife or small offset spatula, spread the butter mixture evenly on only one side of all the bread slices. |
| 4 | Place the graham cracker/digestive biscuit crumbs in a shallow plate, then dunk the bread (buttered side down) in it, pressing gently for the crumbs to adhere. |
| 5 | Meanwhile, heat a large oven-safe, non-stick skillet over medium heat, then arrange the bread, crumbed side down, on it. |
| 6 | Toast the bread until fragrant and golden brown, taking care not to burn it, 1 to 2 minutes. |
| 7 | Remove from heat and take away two of the bread slices from the skillet and set aside on a plate. |
| 8 | Arrange ½ cup marshmallows over each of the two remaining slices. |
| 9 | Place the skillet in the oven under the broiler until the marshmallows heat through, puff up and achieve a golden brown color, about 2 to 3 minutes, longer if a charr is desired. Watch it carefully. |
| 10 | Remove from the oven. Immediately top the marshmallows on each bread slice with half of the chocolate bar (about 6 squares each, more or less depending on taste). |
| 11 | Return the once removed bread slices back to the skillet to heat through. |
| 12 | Put the skillet back in the oven, until the chocolate starts to melt. About 1 minute. |
| 13 | Remove from the oven, then top the chocolate/marshmallow covered bread slices with the plain ones (crunchy crumbed side facing up) |
| 14 | Cut in half and serve while still warm. |
