S'Mores Fudge

When you've been writing recipes for 20+ years... and been serving your kids all of it (from the time they could chew), it's a pretty big deal when one says, "This is one of the best things you've ever made".

I tend to agree with you Luke. This is some damn good fudge. Crisp, graham cracker base, fudgy middle, toasted marshmallow top. Like s'mores catapulted. Next level s'mores. I can't emphasize this enough. Even the fudge is the best I've ever made... then add that graham base and caramelized 'mallow top and it's insanity.
You're gonna love how easy this recipe is too. No baking needed - just a quick visit to the broiler to melt/toast the marshmallows. You don't even need the stovetop - you can melt the chocolate in the microwave. If you WANT to melt the chocolate on the stovetop, feel free!

S'Mores Fudge

For the crust:
9 graham crackers, crushed into crumbs (9 graham cracker "sheets", each with 4 quarters)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt
For the fudge: 
14-ounce can sweetened condensed milk
2 cups semisweet chocolate chips
1 teaspoon pure vanilla extract
For the marshmallow frosting:
2 cups miniature marshmallows

Line an 8-inch square baking pan with foil and spray with cooking spray (allow the foil to come up and over the sides of the pan; this helps lift out the fudge when it's set).
To make the graham cracker crust, in a food processor or large bowl, combine the graham cracker crumbs, butter, sugar, and salt. Process or mix until blended and moist. Press the mixture into the bottom of the prepared pan until packed. Place the pan in the freezer while you make chocolate layer.
To make the chocolate layer, combine the sweetened condensed milk and chocolate chips in a microwave-safe bowl. Microwave on HIGH until the chocolate melts and the mixture is smooth, checking and stirring every 30 seconds. Fold in the vanilla. Pour the chocolate fudge layer over the graham cracker crust and smooth to create an even layer.
Preheat the broiler.
Top the chocolate mixture with the marshmallows, spreading them out in an even layer. Place the pan under the broiler, 5 inches from the heat source, and broil for 1 to 2 minutes, until the marshmallows are browned to your liking (we like ours dark brown).
Refrigerate until firm, about 30 minutes. Slice into squares and serve. Store leftovers in an airtight container in the refrigerator.
Makes 24-36 pieces