2 cups graham cracker crumbs
¼ cup granulated sugar
½ tsp. salt
½ cup butter, melted
1 cup heavy cream
8 ounces bittersweet chocolate, chopped fine
2 cups marshmallow fluff
2 cups candy
- Preheat oven to 350 degrees. In a large bowl mix together graham cracker crumbs, sugar, salt, and melted butter. Transfer to a BAKER’S SECRET® 9” SQUARE CAKE PAN [LINK: xxx] lined with parchment paper, spread out the crust evenly and press firmly into the pan. Bake the crust for 10 minutes or until the top is golden brown.
- Place chopped chocolate into a bowl. Heat cream in a saucepot over a medium heat just until it begins to simmer. Remove from the heat and pour the cream over the chocolate and let stand for 2 minutes. Whisk ganache until the chocolate is melted and the mixture is smooth. Pour over the graham cracker crust.
- Place in the refrigerator for 30 minutes to let the chocolate ganache set.
- Evenly spread marshmallow fluff on top of the chocolate layer and then sprinkle generously with candy bits. Press down on the top so the candy sticks to the marshmallow and then cover with plastic wrap. Freeze overnight and then dip your knife into warm water before slicing into bars.