Chocolate, peanut butter, and marshmallow sandwiched between two layers of a graham cookie crust.
| Ingredient | Mass | Volume | Scaling |
|---|---|---|---|
| Unsalted butter, softened | 0.5 cups | 114% | |
| White sugar | 0.5 cups | 100% | |
| Brown sugar | 0.25 cups | 50% | |
| Egg | 1 | ||
| Vanilla | 1 tsp | ||
| Baking Powder | 1 tsp | ||
| All Purpose Flour | 156% | ||
| Corse Kosher Salt | 1 tsp | ||
| Graham crackers, crushed into crumbs (1 graham cracker = 1 rectangle) | 6 | ||
| Peanut Butter | 0.5 cups | 129% | |
| Chocolate Bars | 2 extra big bars | 227% | |
| Marshmallow Cream | 200% |
Instructions
Prep: Preheat the oven to 350 degrees.
Cookie Base: Beat the butter and both sugars. Mix in the egg and vanilla. Mix in the flour, baking powder, and salt. Stir in the graham cracker crumbs.
Make a top layer: Line an 8×8 baking dish with parchment. Press half of the dough into the bottom of the pan. Lift out the parchment with the dough on it and set it aside – this will be your top cookie layer.
Assembly: Line again with parchment and press the remaining dough into the bottom of the pan. Layer with the chocolate bars, peanut butter, and marshmallow creme. Gently flip and place the prepared top cookie layer onto the top of the bars and peel the parchment off the top.
Bake: Bake for 30 minutes or until golden brown on top.
Resting Time: For the cleanest slices, I like to let the bars rest for 4-6 hours or give them a bit of time in the fridge so they can solidify enough for a clean cut! More info in the notes.