You may also like
Categories:
butter light brown sugar vanilla egg flour graham cracker crumbs baking powder semi-sweet chocolate chips Marshmallow Creme
Viewed: 54 - Published at: 2 years agoIngredients
- 1/2 cup (115g) salted butter, room temperature
- 3/4 cup (150g) light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup (125g) all-purpose flour
- 1 cup (100g) graham cracker crumbs (9 graham crackers)
- 1/2 teaspoon baking powder
- 1 and 1/4 cup (225g) semi-sweet chocolate chips
- 1 heaping cup marshmallow creme
Method
- Preheat oven to 350F degrees. Line a 8x8 or 9x9 square baking pan with aluminum foil, leaving enough overhang on the sides. Set aside.
- In a large bowl using handheld or stand mixer, cream the butter and brown sugar together on medium speed. Beat for about 2 minutes until smooth and combined. Add the vanilla extract and egg, beating until combined. Scrape the sides of the bowl down as needed. Set aside.
- Toss the flour, graham cracker crumbs, and baking powder together until combined. With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix until combined.
- Press 2/3 of the graham cookie dough into prepared pan. Spread the marshmallow creme on top. This will be tricky since the marshmallow creme is so sticky, but do the best you can to get an even layer. Sometimes I spray the bottom of a spatula with nonstick spray to spread it around. Sprinkle the marshmallow creme with chocolate chips. Mold the 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 will be exposed. That's ok.
- Bake the bars for 25 minutes, or until the top is lightly golden brown. Allow to cool completely before cuttng into squares. Bars stay fresh at room temperature for up to 1 week. Bars may be frozen for up to 3 months. I enjoy the cookie bars warmed up in the microwave for 20 seconds.
