20 whole (about 5x2inches) honey graham crackers, divided
6 hershey bars, coarsely chopped
1 package (16 oz) miniature marshmallows, divided
6 tbsp butter or margarine, divided
3 tbsp milk
Preheat oven to 350. Arrange a single layer of graham crackers to completely cover the bottom of a stone bar pan or cookie sheet. Toast in oven for 2 minutes. Remove pan from oven and place on a cooling rack.
Coarsely break remaining graham crackers into a large mixing bowl, set aside. Coarsely chop hershey bars, set aside.
Combine 3 cups of marshmallows, 3 tbsp of the butter and milk into a microwavable bowl. Microwave on high for 1 minute. Stir until smooth. Add half of the chocolate; stir until chocolate is completely melted. Spread marshmallow mixture evenly over the graham crackers in pan.
Melt remaining 3 tbsp of butter; toss with broken graham crackers. Add remaining marshmallows and chopped chocolate; toss lightly. Spoon evenly over mixture in pan. Bake 8-10 minutes or until marshmallows are lightly browned. Cool 15 minutes. Serve warm or cool.
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