This recipe is a quick one pan dessert just perfect for barbecues or to take to the beach!

Ingredients

2 sticks unsalted butter, melted, plus some to grease the pan

2 cups plain graham crackers (about 18 full crackers)

1/4 cup sugar

1/2 teaspoon fine sea salt or kosher salt

3 cups milk chocolate chips

1 tablespoon coffee or espresso (optional)

3 1/2 cups mini-marshmallows

1/2 cup crushed salted and roasted peanuts

In your food processor, grind the graham crackers into a fine meal.  In a large bowl, combine your crumbs with the sugar, sea salt and melted butter.  The mixture should look and feel like wet sand. Evenly press the crumb mixture into the bottom the foil-lined pan.  Pop your crust into the oven and bake until it is golden brown, 11 to 14 mins. Remove the crust from the oven and allow it to cool in the pan.

Melt the milk chocolate in a double boiler with the coffee.

Tip:  Best to cook chocolate slowly over a double boiler or else you may cause the chocolate to break down.  It may also work to cook in a microwave, 1 minute then stir, then 30 second intervals stirring in between until melted.

Once the chocolate is fully melted, pour it over the cooled graham cracker crust.  Spread the chocolate evenly over the crust with a butter knife. Sprinkle the marshmallows over the chocolate and press them lightly into the chocolate. Sprinkle the crushed peanuts over and in between the marshmallows so that you cannot see the chocolate peaking through the marshmallows.  Preheat the broiler.

Broil the bars 6 inches from the flame until the marshmallows are golden brown, 1 to 2 minutes.Refrigerate the bars until the chocolate is hard, 2 hours or so. Grab the ends of the foil liner and lift the bars out of the pan in 1 piece. Move to a cutting board and cut into 12 large or 24 small squares.