Mix butter, sugar, chocolate and milk in a small sauce pan. Cook
and stir over low heat until it melts together. Remove from heat
and stir in vanilla. Set aside to cool completely.
Crush crackers, reserving 1/2 to 3/4 cup of the crumbs. In a
buttered bowl, combine the crumbs, marshmellows, and nuts.
Pour cooled chocolate mixture over everything and mix
thoroughly.
Divide mixure into halves and form into logs. Roll in the reserved
graham cracker crumbs and wrap in plastic wrap or aluminum foil.
Refridgerate.
Slice into 1/2 inch cookies. Store in the refridgerator.
Originally Submitted
12/21/2011
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