Recipe lightly adapted from here
When I first saw this recipe on Pinterest, I got excited. I know recipes can be hit or miss, so I started with very low expectations. I modified things a little to suit my liking, and the result was out of this world! It literally was a party in my mouth. I sent the leftovers with my husband to school and everyone raved about these bars. Several people told him they were the best dessert they’d ever tried and a couple people bugged him for the next few days asking when I would make them again!
So just know, you won’t be disappointed with these. Unless, of course, you overcook them. Tragedy.
After mixing up the base dough, I smush it all down in the bowl so it’s level. Then I score it down the middle to split it in half. I like a little more than half the dough on the bottom layer and a little less on the top. You can do what makes you happy. Just make sure the press the dough evenly into a greased, 9 x 13 pan to form the bottom layer.
I like breaking up the chocolate so it melts smoother and covers more area. Try pressing the pieces gently into the bottom layer of dough so it’s easier to spread the marshmallow fluff. I glob the fluff on top of the chocolate pieces, let it melt slightly (happens naturally), and then I gently work with it to spread it out. Be patient, it will happen.
Once you have the bottom dough, chocolate, then marshmallow fluff, it’s time for the top. It’s easiest to grab a couple tablespoons of butter or some cooking oil spray. Rub some butter or oil on your hands, then press a handful of dough between your palms, and set it gently on the marshmallows. After about every two handfuls you’ll need more butter. Keep pressing handfuls and placing the dough together. Channel your inner tetris skills to make sure all the marshmallow gets covered. The dough is soft, buttery, and easy to work with. When the marshmallow is sufficiently covered, bake in the oven for about 22-27 minutes.
My oven runs slightly hot, so I cook shorter times and 22 minutes is just about perfect. If your oven cooks cold, or normal, you can up the time a bit. Anywhere from 22-30 minutes is normal. Just be sure not to overcook these or they won’t be as soft and yummy!
I’m not usually one to promote eating a dessert after it has cooled awhile, but this one I will. If you’re like me and have to “test” it as soon as you pull it out of the oven, I won’t judge and you won’t be disappointed. Just know, these taste astronomically better the next morning. Don’t believe me? Try it.
And let’s be honest. Piping hot or nicely cooled, you really can’t go wrong with decadent graham cracker cookie dough, smooth melted milk chocolate, and rich marshmallow fluff. Just be sure to remember the milk!
- 1 cup butter, softened
- ½ cup brown sugar
- 1 cup sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2⅔ cups all purpose flour
- 1½ cup graham cracker crumbs
- 2 tsp baking powder
- ½ tsp salt
- 6, regular sized milk chocolate bars (e.g. Hershey’s)
- 12 oz. marshmallow creme/fluff (slightly more than 1½, 7 oz. containers)
- Preheat oven to 350°F. Grease a 9 x 13 baking pan.
- Crush graham crackers in a food processor, or use store bought crumbs, to reach 1½ cups. Set aside.
- In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Beat in eggs one at a time until incorporated. Add vanilla.
- In a smaller bowl, whisk together flour, graham cracker crumbs, baking powder and salt.
- Add the flour mixture to butter sugar mixture slowly and mix at a low speed until combined. Be sure to scrape the bottom.
- Press the dough flat into the bowl and score down the middle to divide in half easier. Press half of dough into an even layer on the bottom of the prepared pan. Break chocolate bars into small pieces over dough and press down lightly.
- Spread marshmallow creme on top of chocolate. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles between palms and laying them down in pieces).
- Bake for 22-30 minutes, until lightly browned and puffy. Do not overcook! Cool completely before cutting into bars.