adapted from: Our Best Bites
2 Tbl. butter, melted
2 graham crackers, crushed
4 c. whole milk (I used 1%)
2 (4 oz.) milk chocolate bars, broken into chunks
8-12 large marshmallows
Place melted butter in a small, shallow dish that is as large around as your mugs. Place crushed graham crackers in another dish of the same size. Flip your mugs upside-down and dip the rim first in melted butter and then in the crushed graham crackers; set aside. Add the milk to a medium saucepan and heat on medium-low. When it is starting to get warm, add the chocolate chunks. Whisk frequently to keep the chocolate from burning and getting stuck to the bottom of the pan. Meanwhile, place the marshmallows on a parchment lined baking sheet. Place under the broiler in the oven on low. Watch constantly and remove from the oven when toasted and browned. Once the chocolate is completely melted and well incorporated into the milk and it reaches desired temperature, pour into a container with a pour spout (this will help you divide it between the cups easier and keep your graham cracker rimmed cup looking pretty). Divide mixture between four mugs. Top each with 2 or 3 toasted marshmallows and drizzle with chocolate syrup. Serves 4.
Jenn's Notes: I used 1% milk and I still think it turned out thick and creamy. It is very rich and a 1 cup serving was plenty.