6graham crackers(This will make 3/4 cup graham cracker crumbs)
1/2tspbaking soda
1/2tsp table salt
1cupunsalted butter, at room temperature(2 sticks)
1/2cupsugar
1/2cupbrown sugar
1large egg
1tspvanilla extract
6ozchocolate bars or chocolate chips of your choice
17 1/2 ozjar marshmallow fluff
Instructions
Make the graham cracker crumbs by either blitzing them in the food processor or putting them in a zip lock bag and beating them with a rolling pin (our preferred method).
Heat oven to 350 F. Grease and line an 8 x 8 inch square pan with parchment paper.
Whisk together the flour, graham cracker crumbs, baking soda, and salt in a small bowl.
Cream butter and sugar in the large bowl of a stand mixer using the paddle attachment, on in a large mixing bowl using a hand mixer, on medium speed.
Add egg and vanilla extract to the butter mix.
Add dry ingredients to the wet ingredients and stir on low speed until combined, scraping the bottom of the bowl to ensure that it is fully incorporated.
Divide batter in half. Use an offset spatula to spread half of the graham cracker crumble mixture in the bottom of the pan to make the graham cracker cake bottom.
Top with the chocolate bars (or chocolate chips), followed by an even layer of marshmallow creme.
Roll out the remaining graham cracker mixture between two sheets of parchment paper into a roughly 8 x 8 inch square.
Remove the top layer of parchment paper. Flip the top graham cracker layer on top of the marshmallow creme. Remove the second layer (now top) of parchment paper.
Bake for 30 minutes or until golden brown. Cool on top of a wire rack to room temperature.
Chill in refrigerator until cold before slicing, if you like them to look nice and neat. Otherwise, eat immediately for maximum gooey marshmallow-ness.
Serve on cake plate sprinkled with confectioner's sugar.
Notes
These bars keep well in airtight container for several days. Chill before slicing, if you like them to look nice and neat. Otherwise, eat immediately for maximum gooey marshmallow-ness.