8 ounces milk chocolate
1 cup mini marshmallows
1 cup crushed graham crackers
Line a 9×9 baking dish with parchment paper or tin foil, and set aside. Add chocolate to a microwave safe bowl, and melt in 40 second intervals. (If you’re familiar with using a double boiler, that method works as well.) Stir the chocolate between each interval. Once chocolate is fully melted, let it cool for 10 minutes at room temperature.
Pour the chocolate into the baking dish, then top it with marshmallows and graham crackers. Let it cool for 30-60 minutes in the fridge. Remove it once it’s fully hardened, and break it into pieces.