Ingredients

3 sticks plus 2 tablespoons butter
3/4 cup unsweetened cocoa powder
3/4 cup light corn syrup
1 14-ounce box graham crackers
2 cups of mini marshmallows, plus extra for sprinkling on top

Directions

Line a 9×13-inch baking sheep with non-stick foil or parchment paper.

Break the graham crackers into small pieces (you are going for roughly an inch in size) and put in a large bowl. Add two cups of mini marshmallows and mix together.

Melt the butter, cocoa, and corn syrup in a medium pot over medium heat, stirring until everything is nice and smooth. Let it cool for about 10 minutes.

Pour chocolate mixture over graham crackers and marshmallows. Stir gently until everything is mixed up, and then gently press the mixture firmly into your prepared 9 x 13 pan.

Put the pan in the fridge for at least 4 hours, or even better, overnight. Cut into bars and if there are any leftover (ha!), store them back in the fridge.