Prepare your ganache by warming 8 oz heavy cream over a low heat. I used a cast iron pan that is oven safe, to limit the number of pans I have to use. A sauce pan can be used, but the ganache will have to be transfered to an oven safe container before adding the marshmallows.

Add the chocolate to the warm cream and whisk to combine as the chocolate melts. Continue to cook over low heat until it begins to thicken. Over cooking will cause the ganache to become greasy. Remove from heat before this happens.

If using a cast iron pan, top the ganache with peeps and place in an oven to melt the marshmallows. If you want the marshmallow to have a crisp on top, the pan can be placed under a broiler, or use a culinary torch to toast the top. Watch the pan closely, as the marshmallows burn quickly. Once the Marshmallows begin to expand, remove from the oven and serve.

use a spoon to scoop the marshmallow and chocolate onto a graham cracker to create a smore sandwich or use the cracker as a scoop. It's up to you.