Ingredients
1¼cupsall-purpose flour
¾cupfine graham cracker crumbs
¼tspbaking soda
¼tspsalt
½cupunsalted butter,softened
½cupbrown sugar,packed light
¼cupgranulated sugar
1large egg
1tspvanilla extract
4.4ozHershey milk chocolate bars,2XL bars
7ozmarshmallow crème,1 jar
Preparation
Preheat oven to 350 degrees F.
Butter an 8×8-inch baking dish and line with two sheets of parchment paper, leaving a slight overhang on each side, then butter the paper. Or simply butter the baking dish without lining.
In a mixing bowl whisk together flour, graham cracker crumbs, baking soda, and salt for 20 seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar, and granulated sugar until creamy.
Mix in egg and vanilla extract. With the mixer set on low speed, slowly add in dry ingredients and mix until combined.
Divide dough in half and press one half of the dough into an even layer in the bottom of the prepared baking dish. Place chocolate side by side over the dough layer.
Top chocolate with marshmallow fluff, spreading into an even layer.
Take about golf ball size pieces of remaining dough and flatten into small shingles and layer side by side over marshmallow fluff, keeping any of the fluff from showing through.
Bake in preheated oven for 27 to 30 minutes until top is lightly golden brown.
Cool completely on a wire rack before cutting into squares just before serving. Store in an airtight container.
