Today's recipe for Graham Cracker Dessert is a very old one, which you can see by the fact that it's written in what looks like fountain pen. It's interesting that they used eggs to thicken the dessert instead of whipped cream or something else. There are a few reasons that this one seems like a very old one, and we'll talk about those as we go along. I can see Grandma making this for her family back in the day. Maybe it was for a warm summer evening or Sunday afternoon coffee. Maybe it was when she had some of her friends over after a church event. This would be perfect for any of those occasions. This photo is of her parents all dressed up in their Sunday best. She loved them dearly and spoke of them so often.
I'd like to think of Grandma making this dessert when they came over to visit she and her new husband, Grandpa. Wouldn't it be fun if this recipe originally came from her mother?!! It's possible! 
Here is the recipe as I made it:
Graham Cracker Dessert
Make ahead of time - Chocolate Syrup:
Whisk together:
1/2 cup sugar
1/2 cup cocoa
1/2 cup boiling water
Let cool.
Crush:
12 graham crackers (the whole double ones - I added one double because they aren't as big as they used to be)
Layer half in bottom of pan and reserve the rest for sprinkling on top.
Cream together:
1/2 cup softened butter
1 cup powdered sugar
Mix in:
3 egg yolks, beaten well (it's hard to find pasteurized eggs these days, so I used organic and we were fine - just so you know that this dessert has raw eggs in it)
Add:
8 Tablespoons of the Chocolate Syrup
Fold in:
3 egg whites, beaten to stiff peaks
Then fold in:
1/2 cup nuts, chopped (I used walnuts)
20 large marshmallows, cut into 4 (this might have been before there were mini marshmallows available - if using mini marshmallows, use 2 cups)
Spoon gently onto layer of crushed graham crackers in pan (I used a 9" x 9" square pan, which serves 9, but because it shows that it serves 8, I later realized it probably meant to put this in a pie pan, which serves 8).
Sprinkle the rest of graham cracker crumbs on top.
Chill.
The ingredients for the syrup are so simple, but they make a delicious syrup that's good on ice cream (you'll probably have some leftover).
I tried stirring this up with the spatula, but changed to a whisk - the cocoa made it lumpy. Then just let it sit to cool.
Then I got the graham cracker crumbs ready to go.
Next up - the marshmallows. I used a kitchen shears to cut them, but I should have tried some non-stick spray first. I had to stop and use warm water to clean off the marshmallow and then continue on for about 4 more marshmallows. The ladies back then must have been happy when they finally made mini marshmallows instead of having to cut them into pieces. I'll admit that it was frustrating to do this. I'd use the mini marshmallows next time.
Up next - I got the eggs separated and the egg whites beaten.
From here it didn't take too long to pull together. Cream the butter and sugar, add the eggs, and then put in the chocolate syrup.
I used the technique where you add a little egg whites to loosen the mixture, then add the rest and fold it in gently.
Lastly - in go the nuts and marshmallows. Fold them in gently, also.
Here are the graham cracker crumbs all ready to go.
Gently spoon on the filling - I used a smaller spoon to get it even and not have to do much to spread it out.
The rest of the crumbs go on top and then into the refrigerator with it!
As usual, I couldn't wait and I didn't let it sit in the refrigerator long enough. It wasn't very firm, and it was hard to cut with a knife - the marshmallows were still a bit firm in there. I think it would be ok to just used a large spoon and scoop it out! Overnight in the frig worked better - the marshmallows melted a bit and it was firmer and easier to cut.
This dessert was delicious! It was very cocoa-y and we decided that it was almost a s'mores-type dessert! The nuts were ok in there, but the family also decided they weren't really necessary. Raw eggs were used in this, but no one in the family showed any "ill" effects from them. This is another dessert that you can make a day or two ahead and keep in the refrigerator until you need it - whether it's a hot day or not. It seems like a lot of steps, but there really aren't - it's pretty easy to make. I hope you try this very old recipe for this very s'mores-like Graham Cracker Dessert and keep your friends and family cool!
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