S'More Icebox Candy Bar

• 3 sticks plus 2 tablespoons unsalted butter
• 3/4 cup unsweetened cocoa powder
• 3/4 cup light corn syrup
• pinch of salt
• 1 14-ounce box graham crackers, lightly crumbled
• 2 big handfuls of mini marshmallows, plus a handful more for sprinkling on top

1. Line a 9x13-inch baking sheep with parchment paper, set aside.
2. In a large bowl, crumble the graham crackers into large chunks. Add two handfuls of mini marshmallows and set aside.
3. In a medium saucepan over medium heat, melt butter together butter, cocoa, corn syrup and a pinch of salt. Stir and heat until smooth. Once melted, let chocolate mixture cool for 5 minutes.
4. Pour chocolate mixture over graham crackers and marshmallows. Stir so that all of the graham crackers are moistened by the chocolate mixture. Dump into lined baking pan, and a few more marshmallows on top and press down with the back of a spoon. Cover the top with another sheet of parchment and press with your fingers.
5. Let cool on the counter for 30 minutes, then place in the fridge to solidify for a few hours or overnight.
6. Cut into bars. Wrap individually and store in the fridge.

unsalted butter, cocoa, light corn syrup, salt, graham crackers, marshmallows

Taken from www.epicurious.com/recipes/member/views/smore-icebox-candy-bar-50103684 (may not work)