Serves 6-8

Ingredients

• 6 Bars Hershey’s Chocolate (about 9 oz)
• 1 Packet Honey Graham Crackers
• 3 Tablespoon Butter, Melted
• A Bag of medium sized marshmallows (3 per cupcake)

Steps 

1. Place the honey graham crackers into a ziplock bag and making sure all the air is taken out. Using the bottom of a saucepan or mallet smash until the crackers are very fine.
2. Pour the crackers into a medium sized bowl and set aside, melt the 3 tablespoons of butter and pour into the crackers making sure that it is fully combined. 
3. Place cupcake parchment paper into the cupcake tins.
4. Melt the chocolate in the microwave for 30 seconds at a time, making sure to stir until creamy (should be all melted within minute)
5. Transfer the graham cracker mixture into the cupcake tins (2 tablespoons per cupcake) Using a spoon press down to make sure to to get all the edges, press firmly.
6. Once all the cupcake tins have bin firmly pressed down, place them in the fridge for about 5 minutes just to make sure for them to set and cool down. During this 5 minutes you can also can stir the chocolate to cool down as well.
7. After the crackers have cooled down, pour the cooled chocolate into the tins ( 2 1/2 tablespoons per cupcake).
8. Place 3 marshmallows in each cupcake pressing down making sure they are halfway submerged. (You can also using a bunch of small marshmallows as well) Have fun with it!
9. Place the cupcakes into the fridge to set for 15-20 minutes. Pull down the parchment paper to see if the chocolate and crackers have set together.
10. Finish with toasting them with a torch and you are all done!
11. Enjoy!