Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 cup graham cracker crumbs (about 8–9 full sheets)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups mini marshmallows
- 1 1/2 cups milk chocolate chips or broken chocolate bars
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 2 minutes using a hand mixer or stand mixer.
- Beat in the egg and the vanilla extract until well combined. Scrape down the sides of the bowl to ensure everything is incorporated evenly.
- In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, stirring until a thick dough forms.
- Press about two-thirds of the cookie dough into the bottom of your prepared baking pan. Use your fingers or the back of a spoon to spread it into an even layer.
- Sprinkle the chocolate chips (or chocolate bar pieces) evenly over the dough base. Top the chocolate with a generous layer of mini marshmallows.
- Take the remaining cookie dough and flatten small pieces of it with your hands. Place these patches of dough over the marshmallows. It is okay if some marshmallows are still showing. Bake for 20 to 25 minutes, or until the top is lightly golden brown.
- Remove the pan from the oven and let the bars cool completely in the pan. This is crucial to allow the marshmallow and chocolate layers to set. Once cool, lift them out using the parchment paper and cut into 16 squares.
- Cook Time: 40 minutes
- Diet: Vegetarian