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1. Preheat oven to 350 degrees and line a 11 X 13 pan with foil. Let it hang over the edge to you can easily pull up on it to remove your dessert when finished.
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2. In a medium-sized microwave proof bowl, melt butter in the microwave.
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3. Stir in graham crackers and sugar and mix well.
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4. Dump into foiled pan and press evenly into the bottom.
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5. Bake for 10-12 minutes and let cool.
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6. In another microwave proof bowl, melt chocolate and milk together and stir until smooth. Let cool for 10-112 minutes.
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7. Stir cocoa pebbles and and 2 cups of marshmallows into the cooled (it was be warm, just not hot) chocolate and dump over baked graham cracker crust.
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8. Sprinkle remaining 2 cups of marshmallows on top, gently press in and place in the oven on broil for 1-3 minutes. Check CONSTANTLY. Seriously, the marshmallows can be white one moment and black the next.
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9. Place in the fridge for 2 or more hours and life up on foil to remove and cut. (A warm, buttered knife helps with cutting.)