I accidentally unpublished this one as I was making these for about the 75th time. So here’s an all time favorite…
These are the girl’s all time favorite dessert. Even their 9 year old friend told me she needed the recipe. They are delicious and even better when they are warmed slightly in the microwave. They have been a huge hit at every function I’ve taken them to. Today I’m making 2 batches…one to take to the scrapbooking girls weekend and the other to leave behind so the family doesn’t forget about me while I’m gone. Hopefully they all make it with me on that hour and a half long trip.
This is what the sugar mixture looks like after blended.
This is what the dough looks like after adding the flour mixture.
And this is what my floor looks like after I cook. I would have taken a picture of that happened with the marshmallow fluff but my camera wouldn’t have survived that. Somehow the strap still ended up with fluff allover it.
Divide dough in half (I’m slightly obsessive so I had to weigh it to make it perfectly even but for you non OCD people I’m sure that isn’t necessary)
Press one half into bottom of baking dish (I really need a leopard baking dish….)
Lay chocolate on top of dough. Gosh it’s hard to not any of that chocolate before I put it in there…
Smooth marshmallow creme over chocolate.
Divide remaining dough into sections and flatten to lay on top of marshmallow creme.
Try to smooth out to cover as much of the marshmallow as possible.
1/2 cup unsalted butter, slightly melted
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1-1/3 cups flour
3/4 cup finely processed graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 Giant size (4.4oz) Hershey’s milk chocolate bars
1-1/2 cups marshmallow creme
Preheat oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray.
In a large bowl, mix butter and sugars until combined.
Mix in egg and vanilla.
In a small bowl, mix together flour, graham crackers, baking powder and salt.
Slowly add flour mixture to butter mixture and mix at a low speed just until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
Place chocolate bars over dough. (I have one pan that works perfectly the others I have break the chocolate some to get it to fit in a single layer).
Spread marshmallow creme over chocolate.
Place remaining dough in a single layer on top of the marshmallow. (doing a square at a time or flattening it with a rolling pin before placing it on top) Then press down to smooth.
Bake for 30 minutes.
Cool completely before cutting into bars.
Adapted from myrecipes
Today’s Leopard Find: Gold Leopard Design – Hand Painted – Serving Bowl – 6 inch diameter