CHOCOLATE YUMMIES BY JESS KYLLO

1.  Coat a 9X13 with cooking spray.  Arrange graham crackers in single layer in dish, breaking crackers as needed to fit.  Sprinkle with 2 1/2 c mini marshmallows.  Bake until marshmallows are puffy...about 7 minutes at 350 degrees.  Cool completely.

2.  In medium saucepan, combine 12 oz semisweet chocolate chips, 2/3 c corn syrup, and 3 T margarine.  Cook, stirring constantly, over medium-low heat until melted.  Remove from heat.  Stir in 1/2 c crunchy peanut butter.  Add 3 c Rice Krispies mixing until combined.  Spread evenly over marshmallows.  Cover and refrigerate about 1 hour or until firm.  Cut and sotre in refrigerator.