1cupfinely ground graham cracker crumbs, (16 cracker squares)
1/8teaspoonsalt
120miniature marshmallows, (about 1 1/4 cups)
60rectangles milk chocolate, (from four 1.55-oz bars)
Instructions
Preheat oven to 325°F and line a cookie sheet with parchment paper.
In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat until blended. Add flour, graham cracker crumbs and salt; on low speed, beat about 1 minute or until stiff dough forms.
Shape dough by heaping teaspoonfuls into balls. Place balls 2 inches apart on a cookie sheet. With thumb, make indentation in center of each.
Bake 8 to 10 minutes or until cookies are firm and edges are just beginning to brown. Lightly press 2 marshmallows in center of each cookie; bake 2 to 3 minutes longer or until marshmallows are melted.
Top marshmallows on each cookie with 1 rectangle of chocolate; let stand 2 to 3 minutes. With the back of spoon, gently spread chocolate over marshmallows. Let stand until chocolate is set.