Pulse cookies in a food processor for 10-15 seconds to create varied textures—some fine crumbs and some larger chunks—which prevents the candy from becoming too dense and pasty.

Use low to medium-low heat when melting butter to prevent browning, which can create bitter notes that overpower the delicate marshmallow sweetness in your final candy.

Gently warm the mini marshmallows in the melted butter for 30-45 seconds before adding cookies; this creates a more cohesive, toffee-like binding agent that helps the candy hold together better.

Press the mixture into a parchment-lined pan and refrigerate for at least 30 minutes before cutting; this ensures clean, professional-looking pieces and prevents the candy from crumbling apart.

Dip your knife in hot water and wipe it dry between cuts to create smooth, clean edges and prevent the chocolate and marshmallow from sticking to the blade.