Like many social media fans these days, I've been playing a lot on Pinterest. This recipe has been catching my eye there for weeks, and I finally got around to making it for a 4th of July BBQ. Post-baby weight loss efforts be damned, these things are pure evil genius!
Besides being even more delicious than they look, these were insanely easy to make. Not counting baking time, it probably took me 10 minutes to throw it together and would have taken less if I didn't enjoy zoning out into a trance-like state of bumbling bliss while I bake. Unless you're allergic to one of the ingredients, I can't fathom any reason why you shouldn't sprint to your kitchen to make these right now. That's how good (and foolproof) these are.
Makes ~16 bars
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp. pure vanilla extract
1 1/3 c. all-purpose flour
3/4 c. graham cracker crumbs
1 tsp. baking powder
1/4 tsp. salt
2 king-sized milk chocolate bars (i.e. Hershey's)
1 jar marshmallow creme/fluff (not melted marshmallows)
1. Preheat oven to 350 F. Grease an 8-inch square baking pan.
2. In a large bowl with an electric mixer on medium speed, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder, and salt. Add dry ingredients to wet ingredients and mix on low until combined.
2. Divide dough in half and press half into an even layer on the bottom of the prepared pan. Place chocolate bars over the dough. 2 king-sized Hershey bars should fit perfectly side-by-side. Spread chocolate with marshmallow creme/fluff. Place the remaining dough in a single layer on top of the fluff. This is most easily done by flattening chunks of it first before placing them in the pan, and then smushing them together gently.
3. Bake for 30-35 minutes, until lightly browned. Cool completely before cutting into bars. Remove from the pan using an offset spatula.