Ingredients

The following ingredients have 16 Servings
  • 1 (7 oz) jar of marshmallow creme
  • 1 (5 oz) can evaporated milk*
  • 4 Tbsp (1/2 stick) unsalted butter
  • 1 1/2 c granulated sugar
  • 1/4 tsp salt
  • pinch of cinnamon
  • 1 1/2 tsp vanilla extract
  • 1 (12 oz) package chocolate chips**
  • 6 sheets of honey graham crackers (roughly chopped)
  • 1 c mini marshmallows
  • 15 large marshmallows (halved)
  • 1/4 c mini semi-sweet chocolate chips (optional)

Instruction

  • Line an 8x8 or 9x9 square pan with foil, lightly butter or spray, then set aside.
  • In a large saucepan set over medium-low heat, combine the marshmallow creme, evaporated milk, butter, sugar, salt and cinnamon.
  • Bring the mixture to a boil, whisking constantly.
  • Allow to boil for 5 minutes or until the sugar has dissolved and the mixture thickens. Remove from the heat and stir in the chocolate chips and the vanilla extract.
  • Beat the mixture for 1 minute by hand, then divide evenly between two bowls. Fold in the graham crackers into one of the bowls of chocolate, then the marshmallows into the other. The marshmallows might melt a bit, but that's ok. If you want the marshmallows to stay intact, continue stirring the chocolate for a few minutes until it cools a bit, then add the mallows.
  • Pour the mixture with the graham crackers into the bottom of the pan and spread to evenly coat the bottom of the pan. Pour the marshmallow mixture over top. Spread evenly then press the large halved marshmallows on the very top. Sprinkle with miniature chocolate chips if desired.
  • Place into the refrigerator for at least 1 hour to set, I prefer 2. Torch the tops of the marshmallows using a kitchen torch, then cut into pieces.