½vanilla bean,seeds removed or 1 tsp vanilla extract
4 (1.55 ounce each)milk chocolate bars, halved
8honey Graham cracker sheets,broken in half into 8 squares
Make the Roasted Strawberries:
Preheat oven to 450°F and line a baking sheet with a silicone mat or parchment paper. Using a silicone mat helps you slide the berries off into the jar when done.
In a large bowl, combine strawberries, honey, and vanilla bean seeds (or vanilla extract). Transfer strawberry mixture to the lined baking sheet.
Bake for 20-25 minutes, remove from oven, and allow berries to cool to room temperature. Once cooled, transfer roasted berries to a glass jar.
Toast marshmallows until golden and gooey. Place a piece of chocolate onto the Graham cracker, top with gooey marshmallow, drizzle with roasted berries (at room temperature not chilled), and top with another Graham cracker.
You can refrigerate roasted berries for up to a week.