Preparation Steps

• Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
• In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and stir until well combined. Press the mixture evenly into the bottom of the prepared baking pan.
• Bake the crust for 8-10 minutes, until lightly golden. Remove from oven and let cool slightly.
• While the crust bakes, prepare the fudge layer. In a medium saucepan, combine butter, sugar, cocoa powder, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly, about 5-7 minutes.
• Remove from heat and stir in vanilla extract and chocolate chips until smooth and melted.
• Pour the fudge mixture over the prepared graham cracker crust and spread evenly.
• Sprinkle the mini marshmallows evenly over the fudge layer.
• Bake for an additional 10-15 minutes, or until the marshmallows are lightly toasted and puffed. Watch carefully to prevent burning.
• Let the bars cool completely in the pan at room temperature, then refrigerate for at least 2 hours to set. This will make them easier to cut.
• Lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve.