Graham crackers
2 oz. dark chocolate
Marshmallow topping
1 tbsp. butter
Double boiler
Knife, brush and skewer

Melt the chocolate and butter in the top of a double boiler until smooth. Spread the graham crackers with the marshmallow topping. Dip the brush into the chocolate and paint over the marshmallow. Refrigerate the crackers for about 30 minutes. Take the skewer (or a clean nail) and scratch the chocolate layer to expose the white layer beneath. Etch different designs on each cracker. Share and eat.