- 3 sticks plus 2 tablespoons unsalted butter
- ¾ c unsweetened cocoa powder
- ¾ c light corn syrup
- pinch of salt
- 1 14-ounce box graham crackers, lightly crumbled
- 2 big handfuls of mini marshmallows, plus a handful more for sprinkling on top
Line a 9×13-inch baking sheep with parchment paper, set aside.
In a large bowl, crumble the graham crackers into large chunks. Add two handfuls of mini marshmallows and set aside.
In a medium saucepan over medium heat, melt butter together butter, cocoa, corn syrup and a pinch of salt. Stir and heat until smooth. Once melted, let chocolate mixture cool for 5 minutes.
Pour chocolate mixture over graham crackers and marshmallows. Stir so that all of the graham crackers are moistened by the chocolate mixture. Dump into lined baking pan, and a few more marshmallows on top and press down with the back of a spoon. Cover the top with another sheet of parchment and press with your fingers. Let cool on the counter for 30 minutes, then place in the fridge to solidify for a few hours or overnight. Cut into bars. Wrap individually and store in the fridge.