Ingredients
Method
- Preheat oven to 350 degrees
- Crush or blend the Graham Crackers into crumbs.
- In the bowl with a stand mixer, cream together the butter and sugars. Add egg and vanilla and mix well.
- Add the graham cracker crumbs, flour, baking powder, and salt. Mix until a crumbly dough forms.
- Line a 9×13 inch baking pan with parchment paper. Press 2/3 of the cookie dough into the pan.
- Unwrap six Hershey bars and layer them over the cookie dough.
- Spoon the marshmallow creme over the chocolate bars and spread it out. Then sprinkle the remaining cookie dough over the marshmallow creme and press down gently.
- Bake for 30-35 minutes until edges are browning, top is golden, and marshmallow creme that is visible looks toasty.
- Remove from the oven and allow to cool completely, at least four hours, before serving. Use the parchment paper to remove the bars from the pan before slicing.
- Store covered at room temperature for up to three days.
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