1. Preheat your oven’s broiler to high and line a baking sheet with parchment paper. This will make cleanup a breeze and prevent sticking.
2. Spread a thin, even layer of softened butter on one side of each bread slice. The butter helps the bread toast beautifully and adds richness.
3. Place the bread slices butter-side down on the prepared baking sheet. This way, the top side remains dry for the chocolate and marshmallows.
4. On each slice, arrange two squares of chocolate evenly spaced. Break larger chocolate bars into smaller pieces if needed so the melting is even.
5. Top each piece of chocolate with two marshmallows, spacing them slightly to allow for melting and browning.
6. Place the baking sheet under the broiler for 2-4 minutes. Watch closely—marshmallows should puff up and turn golden brown, and the chocolate should start to melt. This step goes fast, so don’t walk away!
7. Remove from oven and immediately drizzle with honey or maple syrup and sprinkle a tiny pinch of sea salt. The contrast of sweet and salty is what really makes this toast sing.
8. If you want to add a vanilla note, gently brush the edges of the toast with vanilla extract or mix it into the honey before drizzling.
9. Let the toast cool for a minute or two—this helps the chocolate set slightly and prevents burning your mouth.
10. Slice into heart shapes using a cookie cutter or a sharp knife for a fun, playful presentation. If you don’t have a cutter, just cut into triangles or squares—the flavor is what counts!

When I first made this with Eli, he was fascinated by the toasting process—especially watching the marshmallows puff and turn golden. It’s those little moments that make cooking with family so special and remind me why I started sharing recipes in the first place.