1 c. graham cracker crumbs (reserve few for topping)
6 tbsp. butter, melted
20 lg. marshmallows
1/2 c. milk, heated
5-6 regular sized Hershey candy bars or 1 lg. bar, melted
1 (8 oz.) Cool Whip

Mix graham cracker crumbs and butter and line bottom of a 8 x 8 inch or 9 x 9 inch pan. Blend milk and marshmallows together and add candy bars. Pour chocolate mixture over graham cracker crumbs. Cool in refrigerator for about 1 hour. Top with Cool Whip. Sprinkle with remaining crumbs. Place back in refrigerator for about 4 hours.