Ingredients
10 graham crackers
2 T. butter, room temp.
4 oz. bittersweet chocolate
1 (14 oz. can) sweetened condensed milk
1 12 pure vanilla extract
2 C. heavy cream
1 C. mini marshmallows
3/4 C. mimi chocolate chips
Preparation
Heat oven to 350 degrees. Line the bottom of an 8 inch springform pan with parchment paper. In a food processor, pulse 8 graham crackers until finely ground. Add the butter and pulse until blended. Press the graham mixture into the bottom of the prepared pan. Bake until golden brown, 8=10 min. Let cool completely, about 25 min. Meanwhile, melt the chocolate in the microwave; let cool slightly. Using an electrc mixer beat the chocolate half the condensed milk (1/2 C. + 2 T.) and 3/4 tsp. vanilla in a large bowl until combined. Add 1 cup heavy cream and beat until thick, stiff peaks form. Fold in the marshmallows Spoon the mixture on top of the cooled crust and spread evenly. Clean the bowl. Using n electric mixer beat the remaining condensed milk, vnilla and heavy cream until thick, stiff peaks form, 3-5 min. Fold in 1/2 C chocolate chips. Spread on top of chocolate layer. Break the remaining 2 graham crackers into tiny pieces. Sprinkle the graham pieced and remaining 1/4 C. chips over the top. Cover and freeze until firm, at least 8 hours and up to 2 weeks. When ready to serve, unmold the cake and transfer to a platter. Let sit for 5 min. before slicing.
