2 cups of graham crackers
2 tbsp of sugar
7 tbsp of butter, melted
16 oz of dark chocolate (65% cacao), melted
1 cup of whole milk
2 cups of Cocoa Pebbles
4 cups of mini marshmallows, divided use
Place graham crackers, sugar and melted butter in a bowl and mix to blend. Firmly press mixture into the bottom of a 11x13 pan and bake for 10-12 minutes at 350 degrees F. Set aside to cool.
Melt chocolate with milk in a pan over medium-low heat and whisk to combine. Transfer mixture to a new bowl and set aside for 10 minutes to cool (this will help to cool it faster).
Add Cocoa Pebbles and 2 cups of mini marshmallows to cooled chocolate mixture and mix to combine. Pour mixture over crust. Pour remaining 2 cups of mini marshmallows on top and place under the broiler for 2 to 3 minutes to toast tops of marshmallow layer. Transfer completed dessert to fridge and chill for at least 2 to 3 hours or overnight. Enjoy!