Make this all-natural by selecting all-natural ingredients, preferably organic
7 whole graham crackers, finely crushed
1/4 Cup powdered sugar
6 Tablespoons butter, melted
4 bars milk chocolate candy
12 large marshmallows
Preheat oven to 350 degrees.
Put graham crackers in a resealable bag or between sheets of waxed paper. Crush to fine crumbs with a rolling pin.
Combine in a bowl with powdered sugar and butter and mix with a fork.
Place a small scoop of mixture in each cup of a mini muffin tin (24).
Press crumbs to form shallow cups.
Bake 4-5 minutes or until edges are bubbling.
While crusts are in the oven, break 2 candy bars into rectangles = 24 pieces.
Remove pan from the oven.
Place one rectangle in each cup.
Cut marshmallows in half using a kitchen shears dipped in cold water.
Place one marshmallow half, cut-side down, into each cup.
Return to oven for 1-2 minutes or until marshmallows are just slightly softened.
Remove from oven.
Cool 15 minutes.
Carefully remove cups from the pan.
Break remaining candy bars and place in a small bowl. Microwave on high 1-1 1/2 minutes until melted and smooth, stirring every 20 seconds.
Dip the top of each marshmallow in melted chocolate.
Turn top-side up and let stand 40 minutes – 1 hour or until set.
Yield 24 cups
Store in an airtight container for up to one week.