It’s not often I make up a recipe. This one, however, you will find no place else on the web. I took a couple recipes and a couple of my own ideas, jumbled it all together and I have to say that I’m pretty proud of this cookie. It is one of my husband’s favorites…mine too.
- Box of Graham Crackers, Divided
- 13 Tbsp Butter, Divided
- 2 Tbsp Sugar
- 1 Package Mini Marshmallows, Divided
- 3 Hershey Chocolate Bars, Chopped
- 3 Tbsp Milk
- 3 Packages Rolos, Chopped
Preheat oven to 350. Put about half of a box of graham crackers in a food processor and process to fine crumbs. Measure out 1 3/4 cup crumbs and put in a bowl. Melt 7 Tbsp butter and add that and 2 Tbsp sugar to the graham cracker crumbs. Once mixed, press into a greased 9×13 pan and bake for 15-20 minutes on 350.
Combine 3 cups marshmallows, 3 Tbsp butter and 3 Tbsp milk in a large microwavable bowl. Microwave on high for 1-1 1/2 minutes. Add in the chopped Hershey chocolate bars and stir until chocolate is completely melted. Spread the mixture over the graham cracker crust.
Next, coarsely break 9 graham crackers and put in a large bowl. Melt 3 Tbsp butter and toss with graham cracker chunks. Chop the rolos and add those to the mixture. Add 2 cups marshmallows and toss lightly. Put mixture over graham cracker crust.
Bake on 350 8-10 minutes or until marshmallows are lightly browned. I baked my for 8 minutes and then used a creme brulee torch on some of the top. Cool completely before cutting and serving.