“If you don't have graham crackers any crisp cookie will work just fine. Servings are approximate, depending on how big or small you cut them. If you prefer, use semi-sweet chocolate.”
READY IN:
26mins
YIELD:
20-30 bars
UNITS:
US

Ingredients Nutrition

Directions

  1. Toast walnuts on a baking sheet at 350º for 6 minutes.
  2. Chop roughly and set aside.
  3. Line an 8" square baking pan with foil, pressing the foil into the corners and leaving a 2" overhang on two opposite sides.
  4. Melt the chocolate and butter in a large heatproof bowl set over a pan of barely simmering water, about 5 minutes, stirring constantly.
  5. When the chocolate is almost fully melted, remove the bowl from the heat and stir to melt the remaining pieces.
  6. Let cool at room temperature for 5 minutes.
  7. Stir in 1 cup of the marshmallows, 1 cup of the walnuts and all graham cracker pieces.
  8. Spread the mixture into the prepared pan.
  9. Sprinkle with remaining ½ cup of marshmallows and ¼ cup of walnuts, pressing down lightly to adhere.
  10. Let stand at room temperature until the chocolate sets, about 2 hours, or 1 hour in refrigerator.
  11. Grab foil overhang to lift the set mixture out of the pan, and place on a cutting board.
  12. Peel the foil from the sides.
  13. Using a bench scraper or a sharp knife, cut into small squares (20-30 depending on desired piece size).
  14. Store, layered between sheets of wax paper in an airtight container for up to 1 week, or refrigerate up to 3 weeks.

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