- 12
Ingredients
- 1 1/2 sticks unsalted butter, plus more for greasing the pan
- 2 cup graham cracker crumbs
- 3/4 cup sweetened condensed milk
- 2 bars of Hershey’s chocolate, chopped up into chunks (or 1 1/3 cup of chocolate chips)
- 1 1/2 tsp. vanilla extract
- Pinch of salt
- 1-2 cups mini marshmallows
- 2 whole graham crackers (optional)
Preparation
Step 1
Preheat oven to 350 degrees. Line an 8 x 8-inch baking dish with aluminum foil. Lightly butter the foil.
Place the butter in a heatproof bowl and microwave until melted. Mix together with the graham cracker crumbs and stir with a fork until the crumbs are evenly moistened. Pour the crumb mixture into the bottom of the prepared pan and press firmly into an even layer on the bottom of the pan. Use the bottom of a measuring cup to flatten the crust evenly.
In a medium saucepan over medium heat, combine the condensed milk and chocolate. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Remove from heat and stir in the vanilla and salt. Pour the chocolate mixture over the graham cracker base. Working quickly, spread the chocolate into an even layer and smooth with a spatula. Sprinkle the marshmallows over the top of the chocolate to form a layer of marshmallows. Gently press down so that the marshmallows adhere to the chocolate. Put in oven at 350 degrees F until the marshmallows begin to grow in size and have a golden color, about 10 or so minutes. Finish off with a flame torch for a more toasted marshmallow.
If you’d like an extra crunch, break the whole graham crackers into small pieces and stick into the chocolate mixture between the marshmallows.