1
: Preheat oven to 350ºF (180ºC). Line a baking sheet with parchment paper to prevent the marshmallows from sticking to the baking sheet. Place all marshmallows, including the 12 for the garnish on the prepared baking sheet.
2
: Bake in preheated oven for 12-15 minutes until soft and lightly browned.
3
: Line the bottom of a 9” (22cm) springform pan with parchment paper.
4
: Combine graham cracker crumbs and melted butter in a bowl. Pat firmly into the bottom of the prepared pan. Reserve.
5
: Combine sweetened condensed milk and vanilla.
6
: Whip cream in a large bowl until thick and cream hold its shape. Fold whipped cream into sweetened condensed milk. After removing the marshmallows from the oven, immediately fold in the 2 ½ cups (625 mL) toasted marshmallows to mixture.
7
: Pour mixture into reserved pan. Place the remaining 12 toasted marshmallows around the edge of the cake. Sprinkle with chocolate. Cover well and freeze overnight. Cake can be made 2-3 days ahead of serving. Let cake sit a room temperature about 10 minutes before serving.