Ingredients
Units
Scale
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/3 cup crushed graham crackers (about 6 small rectangles)
- 8 to 9 oz chocolate bars or pieces
- 1/2 cup peanut butter
- 1 jar (7 oz) marshmallow creme
Instructions
- Preheat the oven to 350F/176C. Line an 8x8 baking pan with parchment paper and set aside. Have another parchment paper of the same size ready.
- Make the dough by creaming together the butter, sugar, and brown sugar in a mixer. Add the egg and vanilla and beat until combined. Tip in the flour, baking powder, salt, and graham cracker crumbs and mix until just combined.
- Divide the dough into two equal blobs. Press one of the blobs into the parchment-lined pan until even. Use the parchment sides as handles to lift the dough out of the pan and set aside in the fridge. This will eventually be the top layer.
- Assemble the bars by lining the pan with the second piece of parchment and press in the second blob of dough until even. Arrange the chocolate bars on top of the dough in a single layer. Spread on the peanut butter, then layer on the marshmallow creme. Flip the top layer of dough upside down and place it on top of the marshmallow. Peel off the parchment.
- Bake in the pre-heated oven for 30 minutes or until the top is golden brown.
- Ideally, allow these bars to cool for at least 4 hours at room temp before cutting into 16 neat pieces that will hold together. I know, it’s hard. Cutting these while they are still warm will cause them to be a gooey mess, but you can always eat them with a spoon if you just can’t wait. Speed up the cooling process by placing them in the fridge to cool.