S’mores Fudge

Prep 35 minutes Bake 15 minutes
Cool 15 minutes + 1 hour Chill 2 hours
Oven 350°F Makes 24 pieces

12 tablespoons (11⁄2 sticks) butter
11⁄2 cups graham cracker crumbs, Honey Maid®
2 cups plus 3 tablespoons sugar, Domino®/C&H®
1 cup evaporated milk, Carnation®
4 cups tiny marshmallows, Kraft® Jet-Puffed®
31⁄4 cups miniature milk chocolate bars, unwrapped, Hershey’s®

1. Preheat oven to 350°F. Spray a 9×13-inch baking pan with cooking spray; set aside.
2. For graham crust, in a large microwave-safe bowl, microwave 6 tablespoons of the butter on high about 1 minute or until melted. Add graham cracker crumbs and the 3 tablespoons sugar, stirring with a fork until mixture comes together. Press into the bottom of the prepared baking pan.
3. Bake graham crust for 15 minutes. Cool in pan on a wire rack.
4. Meanwhile, in a large saucepan, combine the remaining 6 tablespoons butter, the remaining 2 cups sugar, and the evaporated milk. Cook and stir over medium heat until boiling; boil for 10 minutes, stirring occasionally.
5. Remove from heat. Add 3 cups of the marshmallows and 3 cups of the miniature chocolate bars, stirring until smooth. Cool at room temperature for 15 minutes.
6. Sprinkle the remaining 1 cup marshmallows over the cooled graham crust. Pour the cooked mixture over the marshmallows in baking pan. Press the remaining 1⁄4 cup miniature chocolate bars into the top of the fudge, spacing bars evenly. Cool at room temperature for 1 hour. Chill in refrigerator about 2 hours or until set.

Excerpted from the book, Sandra Lee Bake Sale Cookbook, by Sandra Lee
Copyright © 2011 SLSH Enterprises, Inc. www.sandralee.com