¾cupplus 1 tablespoon graham cracker crumbsdivided
4Hershey's chocolate candy bars
1 ½cupsmini marshmallows
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Divide the dough in two.
Roll out the homemade pie crust to the desired thickness. Don't make it too thick! Set aside for bottom crust.
Roll out the second pie crust to the same desired thickness.
Add 1 tablespoon of the heavy cream on top the pie crust and brush it to coat the entire crust.
Sprinkle ½ cup of graham cracker crumbs on top of the pie crust, Be sure to spread it out evenly to cover the entire crust.
Roll the dough to push the crumbs into the crust.
Using a floured 2.5 inch to 3 inch circle cookie cutter or cup, cut out as many circles as you can. It's important to try to get as many as possible because the pie crust can't really be rolled out again because of the graham crackers. I got 32 circles (16 with graham crackers 16 without) out of mine, but it will depend on how big your cutter is.
Place the first pie crust without the graham crackers up on the prepared pan.
Press the cookie stick into the pie crust.
Add 1 tsp. graham crackers, 3 squares of chocolate and 9 mini marshmallows.
Brush the outside of the pie crust with the remaining 1 tablespoon of heavy cream.
Add the top pie crust on with the graham cracker crumbs facing out.
Using a fork, seal the edges of the pies by pressing down all around the edges.
Assemble the remaining pies the same way.
Place into the oven and bake for 14 - 17 minutes until the crust is puffed and slightly browned.
Remove from the oven and let cool completely.
Place the melted candy melts into a piping bag or sandwich bag and cut a tiny hole in the corner of the bag. Move your hand back and forth quickly while using even pressure to make the chocolate drizzle.