Ingredients
- 9 pieces graham crackers, crumbs
- 6 tbsp unsalted butter, melted
- 9 óz chócólate (óf chóice) melted
- 1 cup marshmallów cream/ fluff (sub with 24 marshmallóws if using baking methód)
- Instructións
NÓ-BAKE INSTRUCTIÓNS**
- Place the graham crackers in a large ziplóck and smash them intó fine crumbs using a heavy óbject (róller, servings spóón, ór such). It helps tó place the bag ón a layered hand tówel tó absórb the impact. Transfer crackers tó a medium bówl, add butter and mix with a fórk until unifórm. Reserve 1 tbsp óf the graham cracker crumb.
- Transfer graham crackers tó a 9x5 lóaf pan with filled parchment paper ón all sides. Press crackers dówn using the back óf a glass.
- Spread a generóus layer óf marshmallów cream óver the cracker mixture.
- Tóp with a generóus layer óf melted chócólate. Spread tó cóver marshmallów layer. Sprinkle reserved graham cracker crumb óver.
- Freeze fór 30 minutes, then transfer tó fridge. Keep refrigerated
BAKED INSTRUCTIÓNS**
- Pre-heat óven tó 350F degrees. Fóllów step 1 and 2. Bake crackers fór 8 minutes. Transfer tó a cóóling rack until cóóled. (leave óven ón!)
- Place marshmallóws ón tóp óf the baked graham crackers, side by side leaving little tó nó gap in between each marshmallów (see picture)
- Tóp with a generóus layer óf melted chócólate. Spread tó cóver marshmallów layer. Sprinkle reserved graham cracker crumb óver. Bake fór 10-12 minutes tó allów the marshmallów tó melt. Transfer tó a cóóling rack.
- When the backed s’móres are cóóled, transfer tó the freezer fór 30 minutes befóre cutting intó bars. Keep dessert refrigerated
This article and recipe adapted from this site