Cannabis-Infused Chocolate-Dipped Marshmallow Bars

Soft marshmallow squares layered on a buttery graham base and finished with a glossy cannabis-infused chocolate shell. A simple confection with nostalgic texture and rich flavor.

A Note on Dosing

This recipe makes 20 bars

Using 3g cannabis at 15% THC

≈450mg THC total
≈22mg per bar

Adjust potency by cutting smaller portions.

Terpene Pairing & Strain Suggestions

Myrcene – creamy marshmallow sweetness
Limonene – bright dessert balance
Caryophyllene – subtle chocolate spice

Look for strains with sweet, bakery-style terpene profiles.

Step 1: Decarboxylation

Ingredients

3g cannabis flower

Method

1. Preheat oven to 225°F (107°C)
2. Break cannabis into small pieces
3. Spread evenly on parchment lined tray
4. Bake 35–40 minutes
5. Cool completely

Step 2: Infuse Butter

Ingredients

¾ cup unsalted butter
Decarboxylated cannabis

Method

1. Melt butter in saucepan over low heat
2. Add cannabis
3. Maintain 160–180°F
4. Infuse 2 hours, stirring occasionally
5. Strain through cheesecloth

Step 3: Graham Cracker Base

Ingredients

1½ cups graham cracker crumbs
½ cup infused butter (melted)
¼ cup sugar

Method

1. Mix crumbs, sugar, and melted infused butter
2. Press mixture into parchment-lined pan
3. Bake 8 minutes at 350°F
4. Cool completely

Step 4: Marshmallow Layer

Ingredients

3 cups mini marshmallows
2 tbsp butter

Method

1. Melt butter in saucepan
2. Add marshmallows
3. Stir until smooth and melted
4. Spread evenly over graham base

Allow to cool 30 minutes.

Step 5: Chocolate Shell

Ingredients

10 oz semi-sweet chocolate
2 tbsp infused butter

Method

1. Melt chocolate gently
2. Stir in infused butter
3. Spread chocolate over marshmallow layer
4. Smooth with spatula

Step 6: Set and Cut

Method

1. Refrigerate 20 minutes
2. Slice into 20 bars

Storage

Room temperature: 5 days
Refrigerated: 1 week