Decadent Caramel, Strawberry & Basil Verrines

• 1 cup Graham cracker crumbs
• 1/4 cup melted butter
• 1 jar of caramel fondue (your choice)
• 1/2 cup marshmallows
• 1 cup diced strawberries
• 8 basil leaves, chopped
• 1 tsp vanilla extract
• Chocolate ice cream (e.g., Chocolats Favoris)

Prepare the strawberries with basil

• In a saucepan, combine the strawberries, basil, and vanilla extract.
• Cook gently over low heat until the strawberries are slightly stewed.

Prepare the caramel-marshmallow mix

• In another saucepan, heat the caramel with the marshmallows over low heat until fully melted and smooth.

Prepare the Graham base

• In a bowl, mix the Graham cracker crumbs with the melted butter.
• Spread on a baking sheet and bake for 10 minutes at 350°F (175°C).
• Let cool.

Assemble the verrines

In a glass or verrine:

• Add a layer of baked Graham crumbs,
• Follow with a layer of the caramel-marshmallow mixture,
• Then a layer of basil-strawberries,
• And top with a scoop of chocolate ice cream.