2 cups graham crackers ( 1 cup regular, 1 cup chocolate)
2 tablespoons sugar
7 tablespoons melted butter
16 oz melted chocolate (8 oz dark chocolate, 8 oz milk chocolate)
1 cup of whole milk
2 cups of Cocoa Pebbles
4 cups mini marshmallows
Place graham crackers in a food processor or blender and pulse until a fine crumb consistency.
In a large bowl, combine graham crackers, sugar and melted butter. Firmly press mixture into the bottom of an 11×13 pan and bake for 10-12 minutes at 350 degrees F. Set aside to cool.
Melt chocolate with milk in the microwave (30 seconds at a time) until chocolate is completely melted, stirring well between each increment. Let cool slightly (you don’t want to melt the marshmallows!).
In a large bowl, add cocoa pebbles, 2 cups of marshmallows and cooled chocolate, mixing to combine.
Once all ingredients are well distributed, pour the mixture over crust. Evenly spread the remaining 2 cups mini marshmallows on top and place under the broiler for 2-3 minutes to toast the marshmallows. Keep a close eye on it while broiling as the marshmallows can burn quickly.
Once toasted to your liking, let cool, then transfer to fridge and chill for at least 2-3 hours or overnight.