16ouncesplain hard and crunchy cookiesI used Pecan Sandies
4cupsmini marshmallows
White chocolateoptional
Instructions
Melt the butter, chocolate and syrup in a heavy based saucepan. Remove about 1 cup of this melted mixture and set aside for topping.
Crush the cookies in a freezer bag or food processor. You want crumbs and pieces of cookies. Fold the cookie pieces and crumbs into the melted chocolate mixture, and then add the marshmallows.
Pour into a 13x9-inch pan lined with foil; flatten as best you can with a spatula. Pour the reserved 1 cup of melted chocolate mixture on top and smooth.
Refrigerate for about 2 hours or overnight. Cut into small hearts and drizzle with white chocolate if desired.