For the Graham Cracker Sauce
6 large graham cracker sheets (or 24 little squares)
5 tablespoons vegetable oil
2 tablespoons brown sugar
2/3 cup warm honey
For the Granola
3 1/2 cups oats (Not quick cooking)
graham cracker butter (recipe follows)
3/4 cup dark chocolate chips
2 cups dehydrated marshmallows (or 3/4 cup vanilla mallow bites)
3 large graham cracker sheets (or 12 little squares) crushed
Make the Graham Cracker Sauce
Add graham crackers and brown sugar to a large food processor. Pulse until the graham crackers have become a fine crumb. Add vegetable oil and run the food processor for about 10 minutes. Stirring and letting the processor rest If your processor gets too hot during a long run. Add honey to mixture until combined. (It should be runny)
Make the Granola
Preheat oven to 325°. Line a baking sheet with parchment paper. Set aside.
Place oats in large bowl and stir in the graham cracker sauce until all oats are moistened. Spread on prepared baking sheet.
Bake for 15 minutes, remove and stir. Bake for another 15 minutes and then remove from oven.
Let cool for about 15 minutes, then pour into the large bowl and stir in chocolate chips. The warm granola will make the chocolate melty and bind the granola.
Put contents in large ziploc bag, add crushed graham crackers to coat granola. Spread mixture back out onto cookie sheet and let cool completely. Add marshmallows to cooled granola and store in a airtight container.
Recipe adapted from Crazy for Crust.
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