1 stick (8 tbsp) soft butter
10 ounces semisweet chocolate, broken into pieces
1/4 cup corn syrup
8 ounces Graham Crackers
2 cups mini marshmallows
2 tsp powdered sugar
Line a 9-inch square dish with aluminum foil.
Melt butter, chocolate and syrup in a heavy based saucepan. Scoop out about 1/2 cup of this melted mixture and put aside.
Put the graham crackers into a freezer bag and then crush them with a rolling pin, resulting in chunky pieces.
Fold the graham cracker pieces into the melted chocolate mixture, and then fold in marshmallows.
Pour graham cracker mixture into prepared dish; flatten as best you can with a spatula. Pour over the reserved 1/2 half cup of melted chocolate mixture and smooth the top.
Refrigerate for about 2 hours or overnight.
Cut into 16 squares and dust with powdered sugar.