Ingredients
- 1/2 cup butter room temperature
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 tsp vanilla extract
1cup White Kamut flour +1 Tablespoon
- 3/4 cup graham cracker crumbs
- 1 tsp baking powder
- 1/4 tsp salt
- 2 king-sized Hersheys milk chocolate bars or chocolate chips (Jacquelyn used semi sweet)
- 1 7 oz jar Jet-Puffed Marshmallow creme
Directions
- Preheat the oven to 350 degrees. Grease an 8-inch square baking pan.
- In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at low speed until combined.
- Divide the dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough, 2 king-sized Hershey bars should fit perfectly side by side, but break it if needed to fit in a single layer. Spread marshmallow cream over chocolate. Place remaining dough in a single layer on top of the fluff/cream (most easily achieved by flattening the dough into small shingles and laying them together)
- Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars. (Although these are divine hot as well)
