From Mel’s Kitchen Cafe. Yummy. Connors friend Jacob made for him bc he broke his finger. His mom loves everything on this site.
- 1 cup (227 g) salted butter room temperature
- 1 ½ cups (318 g) packed light brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups (284 g) all-purpose flour
- 2 cups (200 g) graham cracker crumbs
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 7-ounce jar marshmallow creme or fluff
- 2 cups (340 g) milk or semisweet chocolate chips
- Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil or parchment (for easy removal of the bars after they've baked and cooled). Lightly grease the foil with cooking spray and set aside.
- In a large bowl with an electric mixer on medium speed (or in the bowl of a stand mixer fitted with the paddle attachment), beat the butter and brown sugar until light and fluffy, about 2 minutes.
- Beat in the eggs and vanilla until well combined.
- Add the flour, graham cracker crumbs, baking powder, and salt and mix until combined.
- Press half the dough into the bottom of the prepared pan. Dollop the marshmallow topping on top of the cookie base and gently spread into an even layer with a lightly greased spatula.
- Sprinkle the chocolate chips on top. Scatter the remaining dough in pieces over the top.
- Bake until golden brown at the edges but still soft in the middle, 30-32 minutes. Cool completely. Remove the bars from the pan using the foil or parchment overhang. Cut into squares and serve.
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