2 cups gluten free graham crumbs
1/4 cup sugar
1/2 cup butter, melted
2 - 1.55 ounce Hershey's chocolate bars
1/2 cup heavy cream
2 cups milk chocolate chips
8 ounces marshmallow fluff
10 ounces mini marshmallows
(From My Pantry
Kinnikinnick Graham Style Crumbs
Sweetshop Instant Graham Style Crust (Wal-Mart). No prep necessary, put 2 teaspoons in 24 mini cups and bake 350° for 8 minutes.
Hershey's chocolate chips/bars)
DirectionsIn bowl combine graham crumbs and sugar; stir in butter. With mini scoop drop 2 teaspoons mixture into 24 cup mini cupcake pan. Bake at 350° for 8 minutes. Break chocolate bars into 24 pieces and place each on top of hot crust.
In microwave or double boiler combine chocolate chips and 1/2 cup heavy cream, stirring until melted. Add 8 ounces marshmallow fluff and stir to combine. Fill each mini cup with 2 teaspoons chocolate mixture. Refrigerate until cool.
Top with miniature marshmallows and brown under a broiler or with a cooking torch.