Ingredients
1. All purpose flour (2/3c)
2. graham cracker crumbs (1c)
3. powdered cocoa (1/4c)
4. powdered sugar (1/2c)
5. firmly packed brown sugar (2/3c)
6. pure vanilla extract (1/2tsp)
7. egg (1)
8. butter (2/3c)
9. mini marshmallows (1c)
10. heavy cream (6tbsp)
11. semisweet candy bars, broken into small pieces (10 ounces)
12. heavy cream (6tbsp)
13. wrapped caramels, paper removed (1package about 14 ounces)
14. salt (1/4tsp)

Method of preparation:-
1. First heat the oven to 350 degrees F or 180 degrees C. Take a baking pan of 13*9 inch, line it with non stick foil.

2. Take a bowl of medium size, mix powdered sugar, vanilla, egg, brown sugar and butter in it. Beat this mixture with electric mixer until it gets blended properly.

3. Mix flour, graham cracker crumbs, cocoa and salt in a bowl and then add to the creamed mixture. Mix it well until it gets blended to form dough. Spread the dough into the lined pan.

4. Place the pan in oven and bake it for about 13 to 15 minutes at 350 degrees F until the edges get lightly brown in color. Take a microwave safe mixing bowl; place unwrapped caramels and 6 tablespoons of cream in it. Cook it for about 1 minute on high. Stir it until it gets melted. Keep it to cool slightly.

5. Take a cookie sheet, spread the caramel mixture over it in thin layer. Place it in the refrigerator until it gets solid a bit. Now same procedure is used for the caramels using chocolate chunks and 6 tablespoons of cream. Mix it until it becomes smooth and creamy. Keep it to cool slightly but spreadable.

6. Add marshmallows in it and coat them properly. Now spread the chocolate marshmallow mixture over the cold caramel layer. Keep it in the refrigerator for about 2 hours until it gets solid. Then cut it into bars with a knife. Place the bars in the refrigerator until serving.

Makes about 36 bars