24 graham crackers, crushed
1/2 c. soft butter
1 tbsp. sugar
10 oz. mini marshmallows
1 pkg. Hershey mini candy bars
16 oz. frozen topping
2/3 c. milk

Mix crackers, butter, and sugar in bottom of 9 x 13 cake pan. Reserve 3/4 cup for topping. In double boiler melt marshmallows and chocolate bars in milk. Blend chocolate mixture and whipped topping together and pour on cracker crust. Put on rest of topping. Refrigerate overnight.