Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 cup graham cracker crumbs (about 8–9 full sheets)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups semi-sweet chocolate chips or broken Hershey’s bars
- 1 jar (7 oz) marshmallow fluff or 2 cups mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving a slight overhang on the sides. This will make it much easier to lift the bars out once they are cooled and set.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2 to 3 minutes of mixing with an electric mixer.
- Add the egg and vanilla extract to the butter mixture. Beat well until everything is fully incorporated and the batter looks smooth.
- In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until a thick, soft dough forms.
- Press about two-thirds of the cookie dough into the bottom of your prepared baking pan to form an even layer. Spread the chocolate chips or chocolate bar pieces over the dough. Next, carefully spread the marshmallow fluff over the chocolate. If using mini marshmallows, sprinkle them evenly across the top.
- Take the remaining cookie dough and flatten small pieces of it with your fingers. Place these dough patches over the marshmallow layer. It is okay if some of the marshmallow shows through. Bake for 25 to 30 minutes, or until the top is golden brown. Let the bars cool completely in the pan before slicing.
- Cook Time: 40 minutes
- Diet: Vegetarian