Line a baking tray with grease proof paper/a silicone mat and leave to one side.

Slice the top off of each strawberries and then use a sharp knife to remove the core of each strawberry, making sure you leave enough strawberry around the edge for it to be strong enough to stand!

Note: If you have a tool to hull strawberries, then use that! (I really should get one!).

Stuff each strawberry with as many mini marshmallows as will fit. In some I could get 2 in, in others 4!

Place on the lined baking tray whilst you prepare the next ingredients: Place the chocolate in a heat proof bowl and microwave in 20 second increments, stirring in between each increment, until the chocolate is melted and smooth.

Tip the digestive/graham cracker crumbs into a shallow bowl.

Pick up a strawberry and dunk it into the melted chocolate, I decided to only dunk mine so the chocolate would come up half way, but you can cover the strawberries completely if you want; up the chocolate amount to 3.5oz/100g if you do this.

I also found it easier, to prop the bowl up at a slight angle to make the chocolate a little deeper as I didn't have a deep heat proof bowl. I then used a spoon to coax the melted chocolate around each strawberry. Once coated, remove strawberry from the melted chocolate, wait for excess to drip off and then dunk into your digestive crumbs and roll until the chocolate is covered.

Return to lined baking tray and repeat until all strawberries are covered.

Leave to cool for 15 minutes and then place the tray in the fridge for at least 30 minutes, 1 hour is preferable, until set.

Serve straight from the fridge, or remove from the fridge 20 minutes before serving. S'mores Stuffed Strawberries will keep in an airtight container, in the fridge for 2 days.