cups graham cracker crumbs
tbs + 2 cups sugar
cup evaporated milk
cups miniature marshmallows
cups miniature milk chocolate bars, unwrapped, or 12 (1.55 oz) milk chocolate candy bars, broken into little pieces.
Preheat oven to 350 degrees. Coat 13 x 9" baking pan with cooking spray. For crust, in large microwave-safe bowl, microwave 6 tbs butter on High about 1 minute or until melted. Add graham cracker crumbs and 3 tbs sugar, stirring with fork until mixture comes together. Press into bottom of pan. Bake 15 minutes. Cool on rack. Meanwhile, in large pot, combine remaining 2 cups sugar and 6 tbs butter with evaporated milk. Cook, stirring, over medium heat until boiling; boil 10 minutes, stirring occasionally. Remove from heat. Add 3 cups marshmallows, and 3 cups chocolate bars, stirring until smooth. Cool at room temperature 15 minutes. Sprinkle remaining 1 cup marshmallows over cooled crust. Pour cooked mixture over marshmallows in pan. Press remaining 1/4 cup chocolate bars into top of fudge, spacing bars evenly. Cool at room temperature 1 hour. Refrigerate until set, about 2 hours.