Recipe courtesy of The America's Test Kitchen Family Baking Book
Try not to crush the graham crackers into crumbs, but rather break them into large pieces. Peanuts can be substituted for the almonds.
- 6 whole graham crackers, broken into 1-inch pieces
- 2 1/2 cups lightly packed (6 1/4 ounces) mini marshmallows
- 1 cup (5 ounces) whole skin-on almonds, toasted and chopped coarse
- 4 tablespoons (1/2 stick) unsalted butter
- 8 ounces semisweet chocolate, chopped coarse
- 2 tablespoons light corn syrup
- Line an 8-inch square baking pan with a foil sling and grease the foil. Toss the graham cracker pieces, 1 cup of the marshmallows, and the almonds together in a large bowl and set aside.
- Melt the butter in a medium saucepan over low heat. Add the remaining 1 1/2 cups marshmallows and cook, stirring constantly, until melted and smooth, about 2 minutes. Stir in the chocolate and corn syrup and continue to cook, stirring constantly, until incorporated, about 30 seconds.
- Working quickly, pour the chocolate mixture over the graham cracker mixture and fold gently until evenly coated. Scrape the mixture into the prepared baking pan and press evenly into the pan with a greased spatula. Refrigerate the bars until firm, about 2 hours. Remove the bars from the pan using the foil sling, cut into squares, and serve.
To Make Ahead
The bars can be stored in an airtight container for up to 2 days.