· Seven whole graham crackers, finely crushed
· 1/4 cup powdered sugar
· 6 tbs. butter, melted
· Four bars milk chocolate candy
· Twelve large marshmallows
Preheat oven to 350. Place graham crackers into a large resalable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter in a small bowl. Mix well with fork.
Place small scoop of crump mixture in each cup of a mini-muffin pan. Press crumbs to form shallow cups. Bake four to five minutes or until edges are bubbling.
While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half, cut-side down, into each cup. Return to oven for one to two minutes or until marshmallows are just slightly softened. Remove from oven; cool fifteen minutes. Carefully remove cups from pan. Let cool completely.
Break remaining candy bars and place in (a one cup) prep bowl. Microwave on high for one to one and a half minutes, or until melted and smooth, stirring every twenty seconds. Dip the top of each marshmallow in the melted chocolate. Turn top-side up and let stand for forty minutes to and hour, or until set.
Yields twenty-four cups.
Store in an airtight container for up to one week.
Thanks, Facebook! They’ve got some good recipes circulating. :o Unfortunately I don’t know who wrote this recipe originally, but I’m glad they decided to share it!