7 whole graham crackers (equals 1 cup), finely crushed
1/4 cup powdered sugar
6 tablespoons butter, melted
2 (1.55 oz) milk chocolate candy bars divided into rectangles
12 large marshmallows, cut in half
Instructions
Preheat the oven to 350°F.
Finely crush the graham crackers into crumbs, using whatever
method you want. I used my slap chop, but a food processor
would work or even putting them in a plastic bag and smashing.
Combine graham cracker crumbs, powdered sugar and melted
butter into a small bowl.
Evenly divide crumb mixture into each cup of a 24 cup mini
muffin pan, grease slightly before using. Press crumbs down to
form shallow cups.
Bake 4-5 minutes or until edges are bubbling.
While that's baking, break the candy breaks into the divided
rectangle pieces. Also cut the marshmallows in half using a
scissors that has been sitting in cold water.
Remove the pan from the oven and place one chocolate
rectangle into each cup.
Place one marshmallow half, cut-side down, into each cup.
Return to oven for 2-4 minutes or until marshmallows are just
slightly softened.
Cool on a cooling rack for 15 minutes before carefully removing
them from the pan.
Serving
Suggestions
Milk
Originally Submitted
10/30/2015
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