Ingredients:

• 10 whole graham crackers (1 ½ cup finely crushed)
• ¼ cup brown sugar, firmly packed
• 1/3 cup unsalted butter, melted
• 1 package Andes Crème de Menthe Thins (halve 12 thins)
• 12 large marshmallows

Directions:

1. Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. With a rolling pin, crush crackers into fine crumbs and transfer to a small mixing bowl.
2. Add brown sugar to the crumbs and mix to disperse evenly. Add melted butter into crumb mixture and stir until evenly moist. Place about 1 tablespoon of the mixture into each cup of a mini muffin pan. Firmly press crumbs to form shallow cups (the back side of a small rounded scoop works well). Bake 4-5 minutes in oven. Remove pan from oven; place one half of an Andes Mint Thin into each cup.
3. Cut marshmallows in half crosswise using kitchen shears. Place one half, with the cut side down, onto each cup. Return to oven for 1-2 minutes to soften the marshmallow.
4. Remove pan from oven and place on a cooling rack for 15 minutes. Carefully remove cups from pan and cool completely.
5. Chop or break the remaining Thins into small pieces, then place in a microwave-safe bowl. Microwave on high for 15 second intervals until candies are melted; stir until smooth. Do not over heat. Transfer the melted mixture into a small resealable plastic bag and clip a very small hole in one corner. Place cups on wax paper and drizzle melted Thins over the top. Let stand until set. Cups will store for up to 1 week, stacked in a single layer, in an airtight container. Freezing is not recommended.

Yield: 24 Cups