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Ingredients
- 16 honey graham crackers, finely crushed (approx 1 c. crumbs)
- 13 cup butter or 13 cup margarine, melted
- 14 cup sugar
- 3 cups miniature marshmallows
- 12 cup milk
- 1 (8 ounce) container non-dairy whipped topping, thawed
- 4 (1 5/8 ounce) chocolate candy bars, chopped and divided (1 bar kept separate from other 3)
Method
- Mix graham cracker crumbs, butter, and sugar; press into bottom& side of 9" pie plate to form crust.
- Combine marshmallows and milk in large microwave-safe bowl.
- Cook marshmallow mixture in microwave, 2 to 2-1/2 min on high, stirring after 1 min, until smooth and melted.
- Refrigerate marshmallow mixture for 40 min or until completely cooled.
- Gently fold whipped topping into cooled marshmallow mixture.
- Add in 3 of the chopped candy bars; stir gently.
- Spread into graham crust& top with remaining chopped chocolate bar.
- Refrigerate 3 hrs or until firm.
