Yield: 16 bars

Time: 25 minutes active, plus 4 hours cooling

INGREDIENTS

9 whole graham crackers (140g)
⅔ cup (90g) all-purpose flour
¼ cup (50g) packed brown sugar
½ teaspoon table salt
8 tablespoons unsalted butter, melted and cooled
4 (2oz) Dick Taylor Craft Chocolate bars
25 (173g) large marshmallows, cut in half

DIRECTIONS

Preheat oven to 425 degrees. Line a 8x8 square pan with a foil sling. Grease foil.

Measure flour, sugar and salt into a large bowl. Set aside. Crush graham crackers into fine crumbs. Add graham crackers to flour mixture and stir until combined.

Pour in butter and stir until mixture is uniform and resembles wet sand. Press dough into an even layer in prepared pan.

Bake until crust is set and well browned around edges, about 12 minutes. Place in freezer and let cool for 20 minutes until warm, but no longer hot.

Cover crust with chocolate bars, breaking bars as necessary to create an even layer (you will have some chocolate left over). Layer with marshmallows, cut side down.

Adjust oven rack to 8” below broiler. Broil bars for 1-2 minutes until marshmallows are puffed and dark brown.

Let bars cool until chocolate is set, at least 4 hours. Remove bars from pan, and cut into 16 squares using lightly oiled knife.