Step 1

Preheat the oven to 325F and grease a 9x9 square metal baking pan.

Step 2

In a large saucepan over medium heat, combine the butter, almond milk, and cocoa powder, whisking frequently until the butter is melted and the cocoa powder is well mixed in.

Step 3

Remove from heat and whisk in the egg and vanilla, then stir in the almond flour, sweetener, and baking soda.

Step 4

Spread the batter in the prepared pan and bake 25 to 30 minutes, until just set. Remove and let cool about 10 minutes, then sprinkle with the chopped marshmallows and the toasted pecans.

Step 5

In a medium saucepan over medium, combine the butter, whipping cream, and cocoa powder. Bring to a boil and let cook 1 minute, whisking frequently so it doesn't boil over.

Step 6

Remove from heat and whisk in the vanilla extract and the sweetener until smooth. Pour over the bars.

Step 7

Refrigerate 1 to 2 hours to help set the chocolate before cutting into bars.