Ingredients: 2 tablespoons butter,1/2 teaspoon coarse salt,1 cup light corn syrup,3 packages plain gelatin,1 cup crushed graham crackers,8 ounces semisweet chocolate,1 1/2 cups sugar,1 teaspoon pure vanilla extract,1/2 teaspoon canola or vegetable oil
Instructions:
- Combine gelatin and 1/2 cup of cold water, set aside.Crush graham crackers in food processor
- Combine graham crackers with melted butter
- Press mixture into bottom of a greased 9″ x 13″ baking pan
- Mix sugar, corn syrup, salt, & 1/2 cup water in a small saucepan Cook over medium heat until sugar dissolves, stirring constantly
- Cook at a steady rolling boil for one minute
- Remove from heat
- Pour the marshmallow syrup into the dissolved gelatin
- Mix on high and whip until mixture is very thick (15 minutes)
- Add the vanilla and mix thoroughly
- Pour marshmallow in baking pan, smoothing with spatula
- Store uncovered for at least 3 hours, if not overnight
- Melt chocolate chips and oil over double boiler
- Mix until smooth and pour evenly over marshmallows
- Place in refrigerator until chocolate is firm (at least 1 hr)Carefully cut into small 1 inch squares
- Enjoy!
