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3 cups Graham cracker crumbs
2 cups colored miniature marshmallows
1 cup walnuts or pecans, chopped
1 cup confectioners' sugar
2 cups semisweet chocolate chips
1 cup evaporated milk
1/2 teaspoon peppermint extract (optional)
In a large bowl, combine the crumbs, marshmallows, nuts and sugar.
In a saucepan, melt chocolate chips and milk over low heat, stirring often until blended and smooth.
Remove from heat; add extract if desired. Set aside 1/2 cup.
Pour remaining chocolate mixture over crumb mixture; stir until well blended.
Pour batter into a greased 8-inch square baking pan. Press down evenly.
Frost with reserved chocolate mixture.
Chill for 1 hour.
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