Adapted from Gourmet Magazine, July 1990
15 graham cracker sheets
1/3 cup sugar
1/2 teaspoon salt
10 Tablespoons unsalted butter, melted
16 ounces dark chocolate chips (like Ghiradelli 60% Cacao)
4 cups mini-marshmallows
Preheat oven to 350 degrees.
In a food process buzz graham crackers until small crumbs form. OR place crackers in a Ziploc bag and roll over with a rolling pin until
small crumbs form. You should have 2 cups of crumbs.
In a bowl large bowl combine crumbs, sugar, salt, and butter making sure until crumbs are completely moistened.
Scoop out one cup of mixture and set aside.
Press remaining graham cracker mixture into the bottom of a 13 x 2 inch baking dish.
Bake crust for 12 minutes, or until it is golden. Remove from oven and set on rack to cool.
Place chocolate in microwave proof bowl and nuke on medium for 30 seconds, stir and continue nuking for 30 second intervals and
stirring until chocolate is melted and liquid.
Pour chocolate over crust and smooth with and a spatula (offset works well).
Sprinkle marshmallows over chocolate, pressing gently to adhere.
Sprinkle reserved crumb mixture over marshamallow.
Preheat broiler and place pan 2 inches under heat for 30 seconds or until marshmallows are golden.
PAY CLOSE ATTENTION TO MAKE SURE MARSHMALLOWS DO NOT BURN.
Cool pan on rack and then refrigerate for 30 minutes before cutting into 1 1/2"-2" squares.
Yield: 2-3 dozen bars
For travel pack in an air-tight container layered between sheets of wax paper.