By In The Kitchen With Stefano Faita
INGREDIENTS
12 graham crackers
1/4 cup melted butter, for graham topping
1 tbsp. maple syrup, for graham topping
Cooking spray, as needed
10 cups regular marshmallows, divided
1/4 cup butter
1 tbsp. vanilla
5 1/2 cups rice cereal
3-ounces milk chocolate, chopped
Handful mini marshmallows, for top layer of treats
3-ounces melted dark chocolate, for drizzling on top of treats
PREPARATION
Line a 9-inch x 13-inch pan with parchment paper with about 4-inches of overhang so you can easily remove the treats from the pan. Set aside.
For the graham topping: Roughly crack or crush graham. Add to bowl. Drizzle with 1/4 cup melted butter and maple syrup. Toss. Set aside.
For the toasted marshmallows: Preheat broiler. Spray baking sheet with cooking spray. Add 5 cups marshmallows. Broil until golden brown, about 1 to 3 minutes.
Melt 1/4 cup butter in large saucepan over medium heat. Add remaining 5 cups untoasted marshmallows to melted butter. Stir until marshmallows are melted. Stir in vanilla. Then stir in rice cereal and toasted marshmallows. Remove from heat and add milk chocolate. Stir.
Transfer to prepared pan. Press into pan, wetting your hands to prevent sticking. Sprinkle with graham topping and mini marshmallows. Drizzle with melted dark chocolate. Let sit at room temperature until cool to set. Lift out of pan and remove parchment paper. Cut into large squares.
Yield: 12 to 15 servings.