Ingredients:

• 2 cups of crushed graham crackers or Pamela's Gluten Free Honey Grahams to make these gluten free
• 1/4 cup Rocky Mountain Olive Oil Butter Infused Olive Oil
• 1 1/2 cups of dark chocolate chips
• 1/3 + 2 tablespoons of milk
• 2 tablespoons of local honey. We like to use Beyond The Hive Raw Wildflower Honey.
• 1/2 cup of mini marshmallows

Directions:

1. Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper.
2. In a large bowl, mix together the graham cracker crumbs with Butter Infused Olive Oil.
3. Add the mixture to the baking dish and press down firmly to make the base.
4. Bake in oven for 35 minutes.
5. While the base bakes, add the milk and chocolate to a microwave-safe bowl and heat in 30 second increments until fully melted (stirring the mixture in between) then mix in honey
6. Pour chocolate on to graham cracker base and spread evenly and sprinkle marshmallows on top
7. Add to freezer to set for about an hour
8. Broil in oven for about 2 minutes on high to toast the marshmallows, add to freezer again for 5 minutes then slice into bars and enjoy!

Keep leftovers in the freezer.