- 10 whole HONEY MAID Honey Grahams, broken crosswise in half, divided
- 3/4 cup butter or margarine
- 4 squares BAKER'S Unsweetened Baking Chocolate
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 2 1/2 cups JET-PUFFED Miniature Marshmallows
- 1 cup BAKER'S Semi-Sweet Chocolate Chunks
- Preheat oven to 350 degrees F. Line 13×9-inch baking pan with foil, with ends of foil extending beyond sides of pan; grease foil. Place 15 of the graham squares in bottom of pan, overlapping slightly. Break remaining 5 graham squares into large pieces; set aside.
- Place butter and chocolate in large microwavable bowl. Microwave on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs and vanilla; mix well. Stir in flour until well blended. Spread over graham squares in pan.
- Bake 30 to 32 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.)
- Sprinkle evenly with marshmallows and chocolate chunks. Bake an additional 3 to 5 minutes or until marshmallows begin to puff. Press reserved graham pieces gently into marshmallows. Cool in pan on wire rack.
- Lift out of pan onto cutting board using foil handles. Cut into 36 bars.