📋 Instructions

1. 1Heat the broiler — Set an oven rack about 6 inches from the heating element and turn the broiler to high, which is roughly 500°F (260°C) on most home ovens. Let it heat for 5 minutes so the element glows evenly.
2. 2Line the pan — Line a small baking sheet with parchment paper or a silicone mat and brush it lightly with the neutral oil if you like. This keeps the sticky bottoms from tearing when you lift them.
3. 3Arrange the marshmallows — Place the marshmallows on the sheet flat-side down, spaced about 2 inches apart so they have room to puff. You want four per batch for easy handling.
4. 4Broil until golden — Slide the pan under the broiler and toast for 45 to 90 seconds, watching constantly. They are done when the tops turn golden brown and the sides look glossy and begin to slump, and they should feel soft and pillowy if you touch one with a fingertip.
5. 5Add the chocolate eyes — Pull the pan out and immediately press two chocolate chips into the top of each marshmallow, pointed ends up, about half an inch apart. The residual heat softens the chocolate just enough to anchor it.
6. 6Let them set — Leave the marshmallows on the pan for 3 to 4 minutes so the chocolate firms up and the marshmallows hold their shape. If you added crumbs, sprinkle them over the warm bottoms now.
7. 7Lift and serve — Slide a small spatula under each marshmallow and transfer to a plate. Serve within an hour while the centers are still soft and gooey.