- 2 1/4 cups graham cracker crumbs
- 1 tablespoon packed brown sugar
- 2/3 cup butter, melted
- 7 1/2 ounces milk chocolate, chopped
- 7 1/2 ounces dark chocolate, chopped
- 1 1/2 teaspoons light corn syrup
- 1 cup heavy cream
- 10 marshmallows, cut into quarters
- 1/2 cup chopped salted peanuts (optional)
- 1/2 cup rice crispie cereal (optional)
Preheat the oven to 300ºF. Spray a 9-inch x 13-inch pan with cooking spray.
In a large bowl, stir together the graham crackers crumbs and brown sugar. Add the melted butter and combine with your hands. Turn the mixture out into a prepared pan, then press the crust into an even layer on the bottom and sides. Bake the crust for 10-15 minutes, until it is golden brown. Set aside to cool slightly.
In a large, heatproof bowl, combine the chocolates and drizzle corn syrup over the top. Set aside.
In a large saucepan, bring the cream just to a boil. Remove from the heat and pour the cream over the the chocolate mixture. Let stand for 2-3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture until it is completely smooth. Fold in the marshmallows and peanuts, if using. Pour the mixture into the prepared pan and use an offset spatula to spread as evenly as possible. Sprinkle the rice crispie cereal on top, if using.
Refrigerate for at least 3 hours, or until set. Cut into small squares and serve. Store in the refrigerator for up to 3 days.