Preheat oven to 200º. Line a jelly roll pan. (10×15″) with wax paper. Rub softened butter all over the top of it. Set it aside.
Combine marshmallows and 1/4 cup of butter in a microwave safe bowl. Cover & heat for 30 seconds. Repeat until completely blended . Stir in rice krispies & graham cracker crumbs. Stir well. Pour mixture into prepared pan . Press mixture down.A butter spoon helps.
Next spread marshmallow cream all over that. It is hard to spread so I dipped my spoon in some Hot water.place hersey candy on top of that.place in oven for about 2 minutes. Till candy is soft enough to spread.When melted enough to spread. Spread it all over the top of that.Let Cool 10 minutes.
I stuck mine in the fridge for while. When chocolate is cool. Roll up jelly roll style. On the long side of the pan.peel wax paper away. Pinch seams together a little bit. Place seam side down.Refrigerate 30-35 minutes. Or until chocolate is set.Slice & serve.
10 oz miniature marshmallows
¼ cup Challenge butter (plus more for greasing)
5 cup Rice Krispies cereal
¾ cup graham cracker crumbs
7 oz jar marshmallow creme
6 Hershey’s chocolate bars
Preheat oven to 200 degrees.
Line a 10×15 jellyroll pan with waxed paper. Butter the waxed paper and set aside.
Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.
Stir in cereal and graham cracker crumbs.
Press mixture into prepared pan.
Spread marshmallow creme on top using an offset spatula.
Place Hershey’s bars on top of the marshmallow creme.
Place in oven for two minutes. Use a spatula to spread the softened chocolate.
Let cool for 10 minutes.
Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.
Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.
Slice and serve!