Yield: 1 servings
|3¾ pounds||Graham cracker crumbs|
|1⅞ pounds||Butter - melted|
|2 pounds||Mini marshmallows|
|2¼ pounds||Semi-sweet chocolate - melted|
|6 ounces||Milk chocolate - melted|
|6 ounces||White chocolate - melted|
Directions: Lightly spray two sheet pans, 12x16 with cooking spray. Cover the bottom of the pan with wax paper. Preheat the oven to 350 degrees. In a large bowl, stir together the graham crumbs and melted butter until the mixture is moist and holds together. Divide the crumb mixture evenly between the two trays. Firmly press the crumbs into an even layer in each pan using a rolling pin. Bake the sheets for 10-15 minutes until set and lightly brown. Let cool and then place in freezer until cold and firm. Take one of the trays out and sprinkle about ¾ of the marshmallows over the crust. Bake the sheet for 10 minutes until the marshmallows are lightly toasted. Meanwhile, melt the remaining marshmallows in a microwave until soft. Remove the other sheet of crust from the freezer and gently spread the melted marshmallow over the sheet. Quickly flip the frozen sheet on top of the warm sheet pan. Remove the pan and gently press down to adhere the top layer of crust to the marshmallow. Refrigerate until cold and firm. Cut the tray of s'mores into 4x6 squares, yielding 24 bars. Gently push a stick into the marshmallow layer of each bar. Holding the stick, dip each bar into the warm melted chocolate. Refrigerate until set, then swizzle the melted milk and white chocolates over each bar.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.