Chocolate and Marshmallow Graham Bars
A campfire classic reimagined, these dessert bars layer chocolate, peanut butter, and marshmallow creme between two buttery graham cookie crusts. Perfect for summer gatherings, they provide the nostalgic taste of s'mores in a convenient, handheld form.
Ingrédients
- 1/2 cup unsalted butter · softened
- 1/2 cup white sugar
- 1/4 cup brown sugar · packed
- 1 egg
- 1 tsp vanilla
- 1 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp coarse kosher salt
- 6 graham crackers · crushed into crumbs
- 1/2 cup peanut butter · regular, not natural
- 2 Hershey's Milk Chocolate bars · 4-ounce
- 1 jar marshmallow creme · 7-ounce
Préparation
- 1
Preheat the oven to 175°C.
- 2
Beat the butter with both sugars until combined. Mix in the egg and vanilla, then incorporate the flour, baking powder, and salt. Stir in the crushed graham cracker crumbs to form the dough.
- 3
Line an 8x8 baking dish with parchment paper. Press half of the dough into the bottom of the pan, then lift the parchment with the dough out and set it aside to serve as the top layer.
- 4
Line the pan with fresh parchment and press the remaining dough into the bottom. Layer the chocolate bars, peanut butter, and marshmallow creme over the base.
- 5
Gently flip the reserved top cookie layer onto the filling, peeling away the parchment backing.
- 6
Bake for 30 minutes until the top is golden brown.
- 7
Allow the bars to rest for 4-6 hours, or chill in the refrigerator, to ensure they solidify for clean slicing.