Marshmallow Fudge Cookies

• 2 cups small marshmallows, diced
• 2 cups graham cracker crumbs
• 1 cup nuts, finely chopped
• 2 cups sugar
• 1 cup whole milk
• 3 (1 ounce) unsweetened chocolate squares (Baker's)
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 tablespoons butter
• 1/2 - 1 cup powdered sugar

1. Combine diced marshmallows, graham cracker crumbs, and nuts in a medium bowl and mix well.
2. Combine sugar, whole milk, unsweetened chocolate, and salt in a medium pot on the stove and boil to soft ball stage, watching for sticking and stirring frequently. (This is the tricky part -- you can't leave it- it can either stick or boil over).
3. Gradually increase heat, stirring constantly. You are looking for a thick consistency and have to keep moving the heat up and down while stirring to try to reach soft ball stage. (If you don't make candy --- I don't, so I had to research this a bit --- and don't know what that means, here is how to do the soft ball test: have a bowl of cold water ready next to your stove. Drop a small amount of the mixture into the cold water to see if a ball forms. Once one does, you can remove the mixture from heat).
4. Cool second mixture and add 1 t vanilla and 2 T butter. Mix well.
5. Pour the sugar mixture into the bowl containing the marshmallow mixture, and mix well.
6. Pack into a greased 9x13" pan and cool in fridge. Chill until firm.
7. Cut into squares and toss in powdered sugar.

marshmallows, graham cracker crumbs, nuts, sugar, milk, chocolate squares, salt, vanilla, butter, powdered sugar

Taken from www.food.com/recipe/marshmallow-fudge-cookies-341690 (may not work)