Plan on making this a day ahead of serving. It needs to be refrigerated of 24 hours.
4 TBS Butter, melted
1/3 C Granulated Sugar
24 regular sized Marshmallows
6 Hershey's Milk Chocolate Bars with Almonds
1 C Whole Milk
1 pint Heavy Cream
In a small bowl:
Mix well by hand and set aside.
In a Double Boiler on medium heat:
Candy Bars (broken into pieces)
Heat until everything is melted.
Set aside to cool.
In a medium bowl, with an electric hand mixer:
Beat until stiff peak.
Gently fold into the cooled Pudding Mixture.
Butter a 9" X 13" baking dish.
Press 1/2 of the Graham Cracker mixture evenly in the bottom of the dish.
Pour in the Pudding and spread evenly.
Sprinkle the rest of the Graham Cracker Mix evenly over the top.
Cover with plastic wrap and refrigerate for at least 24 hours.
Peace in the Kitchen!