7 whole graham crackers (or 1 cup finely crushed)
14 cup powdered sugar
6 Tblsp butter, melted
4 hershey bars
12 large marshmallows
Preheat oven to 350. Place graham crackers into a large resalable plastic bag. Finely crush into crumbs using a rolling pin. Mix graham crumbs with powdered sugar and butter in a small bowl. Using a small ice cream scoop or tablespoon, place a small amount of the mixture into each cup of a mini muffin pan. Press crumbs to form shallow cups, either a mini tart shaper or a teaspoon. Bake for 4-5 minutes. Break two of the candy bars into rectangles. Remove pan from oven, place one rectangle into each cup.
Cut marshmallows in half crosswise. Place one marshmallow half, cut side down, into each cup. Return to oven for 2 minutes. Remove pan from oven and cool 15 minutes. Carefully remove cups from pan. Cool completely.
Break remaining candy bars and place in small bowl. Microwave for 1 minute or until smoothly melted, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top side up and let stand 40 minutes to 1 hr or until set. You can speed this up by putting in refrigerator.