Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 3/4 cup graham cracker crumbs (about 5–6 full sheets)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups mini marshmallows
- 1 1/2 cups semi-sweet chocolate chips or broken Hershey chocolate bars
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease any exposed pan surfaces with cooking spray.
- In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with an electric mixer.
- Add the egg and vanilla extract to the butter mixture. Beat on medium speed until well combined, scraping down the sides of the bowl as needed.
- In a separate small bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
- Divide the dough into two equal portions. Press one half of the dough firmly into the bottom of the prepared baking pan to create an even layer. This will serve as your sturdy bottom crust.
- Spread the chocolate chips or broken chocolate bar pieces evenly over the bottom crust. Top the chocolate layer with the mini marshmallows, spreading them out to the edges.
- Take the remaining dough and flatten small pieces of it with your hands. Place these flattened pieces over the marshmallow layer. It is okay if some marshmallows are still peeking through. Bake for 20 to 25 minutes, or until the top is lightly golden brown.
- Remove the pan from the oven and place it on a wire rack. Allow the bars to cool completely before lifting them out of the pan using the parchment paper overhang. Slice into 16 squares and serve.
- Cook Time: 40 minutes