SUMMER
No campfire required for these kid-friendly treats.
Makes 12
6 tablespoons unsalted butter, plus additional for greasing the pan
1½ cups graham cracker crumbs (from about 10 whole crackers)
¾ cup sweetened condensed milk
1¼ cups semisweet chocolate chips
Pinch of salt
1¼ cups mini-marshmallows
1 whole graham cracker, broken into bits
1. Butter the bottom and sides of an 8-inch-square baking dish.
2. Melt butter in a medium bowl in the microwave. Add graham cracker crumbs and stir until evenly moistened and mixture holds together. Press mixture evenly into the bottom of prepared pan.
3. Combine condensed milk and chocolate chips in a medium saucepan; place over medium-low heat. Warm until chocolate is melted and smooth, stirring often. Remove from heat; stir in salt. Pour over graham cracker base, smoothing with a spatula. Drop marshmallows over the warm chocolate, gently pressing so marshmallows become embedded in the chocolate. Break up the whole graham cracker and stick the pieces in between the marshmallows. Cover the pan and refrigerate at least 3 hours. Serve cold.
TIP: Note—you won’t use the whole can of condensed milk. Use leftover milk as a sweet addition to hot or iced coffee.