3 sticks plus 2 tablespoons unsalted butter

3/4 cup unsweetened cocoa powder

3/4 cup light corn syrup

pinch of salt

1 14-ounce box graham crackers, lightly crumbled

2 big handfuls of mini marshmallows, plus a handful more for sprinkling on top

Line a 9x13-inch baking sheep with parchment paper, set aside.

In a large bowl, crumble the graham crackers into large chunks.  Add two handfuls of mini marshmallows and set aside. 

In a medium saucepan over medium heat, melt butter together butter, cocoa, corn syrup and a pinch of salt.  Stir and heat until smooth.  Once melted, let chocolate mixture cool for 5 minutes.  

Pour chocolate mixture over graham crackers and marshmallows.  Stir so that all of the graham crackers are moistened by the chocolate mixture.  Dump into lined baking pan, and a few more marshmallows on top and press down with the back of a spoon.  Cover the top with another sheet of parchment and press with your fingers.  Let cool on the counter for 30 minutes, then place in the fridge to solidify for a few hours or overnight.  Cut into bars.  Wrap individually and store in the fridge.