Ingredients:
- 1/2 cup butter, softened
- 3/4 cup packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 tsp. pure vanilla extract
- 1 cup flour
- 1 cup graham cracker crumbs
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup semi-sweet chocolate chips
- 1 heaping cup marshmallow creme
Directions:
- Preheat oven to 350 F. Line 8- or 9-inch-square baking pan with parchment paper, leaving enough overhang to easily remove bars. Set aside.
- In a large bowl, cream butter and brown sugar together on medium-high speed, about 2 minutes. Add egg and vanilla extract and beat until combined. Scrape down sides and up the bottom of bowl as needed. Mixture may appear curdled, and that’s fine.
- In a separate medium bowl, whisk flour, graham cracker crumbs, baking powder and salt. Pour flour mixture into wet ingredients and beat on medium speed until combined.
- Spread 2/3 of the graham cookie dough into prepared pan. It will be a thin layer, and the dough is sticky, so use your hands if needed. Spread marshmallow creme evenly on top. Layer chocolate chips evenly on top. Mold remaining cookie dough into flat pieces and layer on top of the chocolate chips. You won’t have enough dough to make one single layer, so some chocolate chips/marshmallows will be exposed.
- Bake for 25 to 30 minutes or until the top is lightly golden brown. Remove from oven and place the pan on a wire rack. Cool bars completely.
- Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
