7 whole graham crackers (1 cup finely crushed)
3 tablespoons butter, melted
2 bars milk chocolate candy, divided
12 large marshmallows
Preheat oven to 350 degrees F. Place graham crackers in large plastic bag and crush with your hands or a fork. Combine graham cracker crumbs, and butter in a small bowl.
Line muffin pan with cupcake liners. Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Firmly press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using knife dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Keep them in oven longer if you want marshmallows more of a golden brown color. But watch closely because they go from white to crispy fast. Cool completely. Makes 24 cups.