<http://schema.org/recipeInstructions>
" Line a slow cooker with aluminum foil for easy removal of brownies once cooked. In a small saucepan over medium heat, or in a microwave, melt the chocolate and butter until smooth. Allow to cool slightly. In a separate bowl, beat the eggs, vanilla, and sugar. Slowly add in the chocolate mixture until well combined. In a small bowl, sift together the cocoa, salt, and flour. Add the mixture to the rest of the batter. Do not overmix. Pour roughly half of the batter into the prepared slow cooker. Top with whole graham crackers, breaking and piecing together at the edges as needed to fully cover the brownie batter. Sprinkle chocolate chips on top of the graham crackers, then top with the remaining brownie batter. Put a lid on the slow cooker and cook on low for 1 1/2 hours. Check brownies after 1 1/2 hours. The tops will look undercooked but a tug on the foil will help determine doneness. If the brownies lift easily without buckling, remove from the slow cooker and allow to cool. If they buckle, allow to bake for 15 more minutes, checking again until ready to remove. Once cooled, top with Marshmallow Fluff and place under an oven broiler for 30-60 seconds, until the marshmallows are toasted. Watch closely as marshmallow can quickly burn. Remove from the oven, cut, serve, and enjoy."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a21392/crock-pot-smores-brownies-recipe-del0713/?src=shelter_footer>