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Ingredients
- 1.5 (9 ounce) packages semisweet baking chocolate
- 1/3 cup dry roasted peanuts, chopped
- 1/3 cup honey graham crackers, coarsely broken
- 1/3 cup miniature marshmallow, jet-puffed
Method
- Microwave the chocolate in a medium microwaveable bowl, on HIGH for 2 minutes or until chocolate is almost melted, stirring after 1 minute.
- Remove from microwave & stir until chocolate is completely melted.
- Add last 3 ingredients, mixing well.
- Spread onto wax paper-covered baking sheet.
- Refrigerate 1 hour or until firm.
- Break into about 10 pieces.
- Store in tightly covered container at room temperature.
