Step 1

Line a 9×13-inch baking sheep with non-stick foil or parchment paper.

Step 2

Break the graham crackers into small pieces (you are going for roughly an inch in size) and put in a large bowl.  Add two cups of mini marshmallows and mix together.

Step 3

Melt the butter, cocoa, and corn syrup in a medium pot over medium heat, stirring until everything is nice and smooth. Let it cool for about 10 minutes.

Step 4

Pour chocolate mixture over graham crackers and marshmallows. Stir gently until everything is mixed up, and then gently press the mixture firmly into your prepared 9 x 13 pan.

Step 5

Put the pan in the fridge for at least 4 hours, or even better, overnight.  (I know! The waiting!) Cut into bars and if there are any leftover (ha!), store them back in the fridge.