Ingredients
Equipment
Method
Instructions
- Preheat your oven to 350°F.
- Line an 8-inch or 9-inch square baking pan with parchment paper, leaving overhang on the sides.
- Combine the softened butter and brown sugar in a large bowl using a stand mixer or handheld mixer.
- Beat on medium-high speed for about 3 minutes until light and fluffy.
- Add the egg and vanilla extract and beat until fully combined.
- Whisk together the flour, graham cracker crumbs, baking powder, and salt in a separate bowl.
- Pour the dry mixture into the wet ingredients and beat until just combined.
- Press about two-thirds of the graham cookie dough into the prepared pan in an even layer.
- Spread the marshmallow creme evenly over the dough layer.
- Sprinkle the chocolate chips evenly over the marshmallow creme.
- Mold the remaining cookie dough into small flat pieces and scatter them over the chocolate chips.
- Bake for 25–30 minutes or until the top is lightly golden brown.
- Remove from the oven and place the pan on a wire rack.
- Cool completely before lifting out and cutting.
- Lift the entire bar out of the pan using the parchment paper overhang.
- Cut into 9 large squares or 16 smaller squares.
Notes
Store leftover bars at room temperature for up to 1 week. They stay soft and chewy. For firmer bars, store in the fridge for up to 5 days.