Ingredients
Equipment
Method
- Preheat oven to 350°F (177°C). Line an 8-inch or 9-inch square pan with parchment paper, leaving overhang for lifting later.
- In a large bowl, cream butter and brown sugar together until smooth (about 2 minutes). Add egg and vanilla, beating until combined. Scrape bowl as needed.
- Whisk flour, graham cracker crumbs, baking powder, and salt in a separate bowl. Add to wet mixture and mix until combined.
- Press 2/3 of dough into pan for a thin base layer. Spread marshmallow creme evenly over dough, then sprinkle chocolate chips on top. Place flattened pieces of remaining dough on top; some filling will show through.
- Bake for 25–30 minutes or until golden brown on top. Cool completely on a wire rack.
- Lift bars from pan with parchment overhang. Cut into squares. Store at room temperature up to 1 week.
Notes
* Use store-bought or homemade marshmallow creme (½ batch of homemade).
* To freeze: cool completely, cut into squares, and freeze between parchment for up to 3 months.
* Double the recipe for a 9×13-inch pan (bake 35–38 minutes).
* Do not use marshmallows instead of creme — they melt and vanish into the dough.
* Non-US readers: digestive biscuits may be substituted for graham crackers.
* To freeze: cool completely, cut into squares, and freeze between parchment for up to 3 months.
* Double the recipe for a 9×13-inch pan (bake 35–38 minutes).
* Do not use marshmallows instead of creme — they melt and vanish into the dough.
* Non-US readers: digestive biscuits may be substituted for graham crackers.
