Makes: 24 pieces
12 tablespoons (1 1/2 sticks) butter, divided
1 1/2 cups graham cracker crumbs
2 cups + 3 tablespoons sugar, divided
1 cup evaporated milk
4 cups mini marshmallows, divided
3 1/4 cups miniature milk chocolate bars, unwrapped
Preheat oven to 350°F. Coat a 9 x 13-inch baking pan with cooking spray.
In a large microwave-safe bowl, microwave 6 tablespoons butter on high about 1 minute or until melted. Add graham cracker crumbs and 3 tablespoons sugar, stirring with a fork until mixture comes together. Press into the bottom of the baking pan.
Bake graham crust for 15 minutes. Cool in pan on a wire rack.
Meanwhile, in a large saucepan, combine the remaining 6 tablespoons butter, 2 cups sugar, and evaporated milk. Bring to a boil over medium heat while stirring. Then boil for 10 minutes, stirring occasionally.
Remove from heat. Add 3 cups marshmallows and 3 cups miniature chocolate bars, stirring until smooth. Let cool 15 minutes.
Sprinkle remaining 1 cup marshmallows over the cooled graham crust. Pour fudge mixture over the marshmallows in the crust. Press remaining 1/4 cup chocolate bars into the top of the fudge, spacing bars evenly. Cool at room temperature for 1 hour. Chill in refrigerator about 2 hours or until set.