1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. Using a heart-shaped cookie cutter (about 3-4 inches), cut out a heart shape from the center of each bread slice. Keep the cut-out hearts for toasting alongside or snacking later.
3. Spread about 1/2 tablespoon of softened butter evenly on one side of each bread heart.
4. Place the bread hearts butter-side down on the prepared baking sheet.
5. Sprinkle a generous layer of chocolate chips evenly over each slice, then top with mini marshmallows, covering the chocolate completely for that gooey effect.
6. Place the remaining buttered bread hearts on top, butter-side up, to create a sandwich.
7. Bake in the preheated oven for 8-10 minutes, or until the bread is golden and the marshmallows are toasted and melty. Keep a close eye toward the end to avoid burning the marshmallows—something I always remind Olivia and Isabella when we bake together!
8. Remove from the oven and, while still warm, drizzle with honey or maple syrup if desired, and dust lightly with powdered sugar.
9. Serve immediately and watch the smiles appear—the gooey, melty center is pure magic.

When I teach this to friends, I always emphasize the importance of fresh butter and good-quality chocolate. It transforms this humble dish into something memorable. Plus, the thrill of watching marshmallows toast right before your eyes is a joy I never tire of sharing.