7 whole graham crackers (about 1 cup crushed)
1/4 cup powdered sugar
12 large marshmallows
6 T. butter (melted)
4 Hershey bars (divided)
*Preheat oven 350 degrees F. Finely crush graham crackers. Combine graham crackers, melted butter and powdered sugar. Place a teaspoon of the mixture into mini muffin pan. Press the mixture down into the pan. Bake 4-5 minutes.
*Meanwhile, break apart two of the candy bars into rectangles.
*Remove pan from oven; place one rectangle of chocolate into each cup.
*Cut marshmallows in half with kitchen shears run under cold water to prevent from sticking. Place one half (cut side down) into each cup. Return to oven 1-2 minutes.
*Remove from oven and place on cooling rack. Cool 15 minutes, carefully remove from tin, return to rack to cool completely.
*Break apart remaining candy bars, place into microwave bowl. Microwave on high until melted and smooth (20 seconds at a time) or melt in double boiler. Dip top of marshmallow in melted chocolate.
*Turn top-side up and let stand 1 hour or until set.
Makes 24 cups.