These are amazing, great for crowds, and not very hard to make. This recipe can be doubled in a pan which is 9×13 or slightly larger.
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Yield: 18 cookies
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Ingredients:
- 5 graham crackers, whole
- 3/4c flour
- 1/2c light brown sugar
- 1/2c unsalted butter, chilled, cut into 1/2-inch pieces
- 1 egg, lightly beaten
- 6 tbsp heavy (double) cream
- 9 oz milk chocolate, chopped
- 1 c mini marshmallows
Preparation
Preheat the oven to 350. Line an 8-inch square pan with aluminum foil, and make sure the foil is as smooth against the pan as you can make it. Crumble graham crackers in a food processor. Add flour and brown sugar to food processor, and process until mixed with graham crackers. Add butter pieces, and process until the mixture starts to resemble a meal. Add egg, then process until the mixture is moist. Spread this mixture evenly into the pan. Bake cookie approximately 20 minutes, or until firm to touch. Let cookie cool completely. Simmer the cream in a heavy saucepan, and once it’s simmering, add the chocolate and remove from heat. Stir in chocolate until it is combined with the cream (it will become gelatinous). Mix in the marshmallows, then spread chocolate mixture across the graham bar. Refrigerate the cookie for at least 2 hrs. Cut into small bars (2 in x 1 in is a good size). Store in refrigerator.
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