Ingredients
Scale
- 7–8 full sheets graham crackers
- 1 cup unsalted butter (2 sticks), room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- ¾ tsp salt
- ¾ tsp baking soda
- ½ cup semi-sweet chocolate chips
- 1 cup mini marshmallows, plus extra for topping
- 2 Hershey’s Milk Chocolate Bars (1.55 oz each), broken into squares
Instructions
- Prep the Pan: Preheat your oven to 375°F. Line a 13×9-inch baking pan with parchment paper, ensuring a 2-inch overhang on the sides.
- Layer Graham Crackers: Arrange the graham crackers in a single layer at the bottom of the pan, breaking them as needed to fit.
- Cream Butter and Sugars: In an electric mixer, cream the butter, granulated sugar, and brown sugar until fluffy. Add the eggs and vanilla, mixing well.
- Combine Dry Ingredients: Whisk together the flour, salt, and baking soda in another bowl. Gradually add this to the butter mixture, incorporating the chocolate chips and marshmallows.
- Assemble the Bars: Spread the cookie dough evenly over the graham crackers. Press gently and sprinkle additional marshmallows on top.
- Bake: Cook for 25-30 minutes, or until golden and set. Cover with foil if the top browns too quickly.
- Add Chocolate Topping: Remove from the oven and immediately place the chocolate bar pieces on top. Allow to cool in the pan for 20-30 minutes before lifting out to cut and serve.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes