Deep Dish Chocolate-Marshmallow Pizza

This is a recipe I found at Joe's blog Culinary in the Desert (where I found the Cinnamon Fudge recipe), but I modified it slightly. His recipe calls for peanut butter chips, but I don't like peanut butter chips and wasn't up for the peanut butter and jam combination. So I doubled the dark chocolate chips to 1/2 cup. And of course I used the colored marshmallows to make them look pretty for Easter.

The cookie crust was so pretty when it came out of the oven even though I forgot to poke holes in it. But it did end up getting a little too well done after the second time in the oven, so next time I bake it just a little less. Although it doesn't have much jam, both Alex and Elisa said they would prefer it with less jam next time. I liked the amount, but it just depends on your taste. It is a fun, yummy treat that's actually pretty easy.

Deep Dish Chocolate-Marshmallow Pizza

1/4 c. butter, softened
2/3 c. sugar
1 large egg white
1 t. vanilla extract
1 c. flour
1/4 c. Dutch cocoa
1/4 t. baking soda
1/4 t. salt
Filling:
1/4 c. raspberry jam
1/2 c. dark chocolate chips, coarsely chopped
3 c. mini marshmallows

Preheat oven to 350º. Lightly coat a 9" springform pan with cooking spray.

Beat butter and sugar in a large bowl until creamy and well combined. Add egg white and vanilla and beat until smooth.

In a small bowl, whisk flour, cocoa, baking soda, and salt. Stir the flour mixture into the sugar mixture just until the dough comes together. Press the dough over the bottom and about half an inch up the sides of springform pan. With a fork, prick the bottom several times. Bake until set, about 12 minutes.

Immedietly cover the bottom crust with the jam. Scatter chocolate chips over the jam. Top evenly with the marshmallows and return to the oven. Bake for about 10 minutes, until the marshmallows have expanded and have a slight golden color. Remove from the oven to a wire rack and carefully remove the sides of the springform. Let cool compeletly and then cut into wedges.