Two layers of chocolate. Two! Now that’s what I’m talkin’ about!
7 graham crackers
¼ c powdered sugar
6 T butter, melted
4 1.55-oz. milk chocolate bars, divided
12 large marshmallows
Crush graham crackers in Ziploc bag. (Crumbs should equal 1 cup.) Mix with powdered sugar and butter in bowl. Press equally into 24 mini muffin tins. Bake at 350°F for 4-5 minutes. Remove from oven. Break two candy bars into rectangles and place one rectangle in each cup. Cut each marshmallow in half using buttered scissors and place, cut side down, on each chocolate rectangle. Return to oven for 1-2 minutes. Cool 30 minutes. Remove from pan. Break remaining candy bars into bowl and microwave/stir at 20-second intervals until melted and smooth. Dip each marshmallow into chocolate. Let stand until cool.
Source: Sweet Pea’s Kitchen
