Instructions

1. Add the Graham Cracker sheets to a plastic bag. Finely crush them with a rolling pin.  Make sure you get rid of any big chunks.  This will help the crust stick to the marshmallow chocolate layer later.
2. Add the sugar to the plastic bag.
3. Add the melted butter to the plastic bag.
4. Close the bag and massage the graham cracker crumbs with the sugar and the butter until all the crumbs are coated with melted butter.
5. Place a sheet of parchment paper in a 9x13" baking dish.  Make sure the edges of the paper come up over the sides of the pan. This will help you lift the bars out of the pan later when you cut them into individual pieces.
6. Use the back of a measuring cup to press the graham cracker crumbs tightly into the bottom of the baking pan. Refrigerate the graham cracker crust for at least one hour.
7. After the crust has set up in the refrigerator for at least 1 hour, make the chocolate marshmallow mixture. Add the Chocolate Chips and the peanut butter to a medium-sized saucepan.
8. Melt the chocolate chips on medium-low heat, stirring frequently to mix the melted chocolate and the peanut butter. Take the chocolate off the heat when completely melted.  Allow the chocolate to cool for five minutes.
9. Add the Mini Marshmallows to the slightly cooled chocolate mixture.
10. Fold the marshmallows into the chocolate mixture until they are completely covered.
11. Pour the Chocolate Marshmallow Mixture onto the top of the graham cracker crust.  Put back in the refrigerator and allow the chocolate to harden.
12. When the chocolate has firmed up, pull the bars out of the pan using the parchment paper. Cut into individual pieces.  Serve at room temperature.