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1
Butter a 9- by 11-inch pan.
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2
Place the chocolate in a large bowl over a double boiler at a low simmer.
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3
Stir the chocolate until melted, and then turn off the heat.
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4
In a separate pot, bring the cream just to a simmer.
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5
Stir in the espresso and chile powder, and then remove from the heat.
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6
Add the cream mixture to the chocolate and whisk into a smooth, shiny consistency.
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7
Refrigerate.
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8
Melt the butter in a large pot over low heat.
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9
Stir in the marshmallows and cook until fully melted.
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10
Add the vanilla paste and popped popcorn, coating thoroughly.
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11
Press half of the popcorn mix into the prepared pan.
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12
Sprinkle with half of the salt and the chocolate mixture.
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13
Spread the remaining popcorn mix on top, sprinkling with the rest of the salt.
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14
Refrigerate until set.
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15
Once cool enough to easily handle, cut first into rectangles and then into triangles.
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16
Let sit at room temperature until slightly tacky.
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17
Crush 2 sheets of the graham crackers in a shallow dish.
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18
Place the triangles into the crumbs and press the crumbs into the bottom and sides.
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19
Place the triangles on a baking sheet and top with a few remaining marshmallows.
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20
Put under the broiler until light brown.
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21
Top with larger piece of graham for garnish.
