Slightly adapted from foodnetwork.com
4 tablespoons butter
1 10-oz bag mini marshmallows
1 12-oz bag semisweet chocolate chips
1/4 teaspoon sea salt
9 graham crackers (1 sleeve), broken into small pieces
1/4 cup sun drops or M&Ms
Flaky sea salt, for sprinkling
- Line a 9-inch square baking pan with parchment paper, bringing the paper up the sides of the pan.
- Place a sauce pan over medium low heat and add the butter. When melted, add 3/4 of the marshmallows and cook, stirring, until the marshmallows are completely melted and combined with the butter, about 3 minutes. Add the chocolate chips and sea salt and stir until chocolate is melted and incorporated with the marshmallow fluff. Gently fold in half of the broken graham crackers.
- Dump the mixture into the prepared pan, spread it out evenly and press down with a rubber spatula. Sprinkle over the remaining graham crackers (leave the cracker crumbs behind) and marshmallows, pressing them down with your hands so they set into the base. Then sprinkle over the sun drop candy, flaky salt, and sprinkles and press down. Chill for 30 minutes before removing from the pan and cutting into bars. These are best eaten the same day you make them.