Ingredients

  • 2 tablespoons butter
  • 1/2 teaspoon coarse salt
  • 1 cup light corn syrup
  • 3 packages plain gelatin
  • 1 cup crushed graham crackers
  • 8 ounces semisweet chocolate
  • 1 1/2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon canola or vegetable oil

Ready In 45 Minutes

Servings: 80

Cooking Instructions

Step 1

  • Combine gelatin and 1/2 cup of cold water, set aside.Crush graham crackers in food processor
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Step 2

  • Combine graham crackers with melted butter
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Step 3

  • Press mixture into bottom of a greased 9" x 13" baking pan
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Step 4

  • Mix sugar, corn syrup, salt, & 1/2 cup water in a small saucepan Cook over medium heat until sugar dissolves, stirring constantly
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Step 5

  • Cook at a steady rolling boil for one minute

Step 6

  • Remove from heat

Step 7

  • Pour the marshmallow syrup into the dissolved gelatin
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Step 8

  • Mix on high and whip until mixture is very thick (15 minutes)
  • Length: 15 minutes

Step 9

  • Add the vanilla and mix thoroughly
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Step 10

  • Pour marshmallow in baking pan, smoothing with spatula
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Step 11

  • Store uncovered for at least 3 hours, if not overnight
  • Length: 180 minutes

Step 12

  • Melt chocolate chips and oil over double boiler
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Step 13

  • Mix until smooth and pour evenly over marshmallows
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Step 14

  • Place in refrigerator until chocolate is firm (at least 1 hr)Carefully cut into small 1 inch squares
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Step 15

  • Enjoy!