|My test testers loved these cookie bars from Mommy's Kitchen, but all agreed that they needed more chocolate in them because the graham cracker layer is thicker than graham crackers. I have modified the recipe to include two layers of chocolate.|
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups all purpose flour
3/4 cups graham cracker crumbs ( or 7 full-sized graham cracker sheets, processed til fine)
1 tsp. baking powder
1/4 tsp. salt
4 king-sized Hershey’s milk chocolate bars (or 8 regular bars)
1-7 oz jar marshmallow creme/fluff
Preheat the oven to 350 degrees. Grease an 8-inch square baking pan (I line my pan with foil for easy removal and cutting). Use an electric mixer to cream together butter and both sugars until light and fluffy. Beat in egg and vanilla. Set aside.
Meanwhile,whisk together flour, graham cracker crumbs, baking powder and salt. Slowly add flour mixture to the creamed butter mixture until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
|Remember to put a second layer of chocolate bars on top. This is only one layer.|
Place chocolate bars over dough into two layers, one on top the other.
Spread chocolate with marshmallow creme or fluff.
Place blobs of it on the chocolate and then spread it around.
Roll the remaining dough out between two pieces of waxed paper and then flip it over on top and press any the pieces that break off together.
Bake for 30 to 35 minutes until lightly browned. Be sure to cool completely before cutting into bars. Makes 16 squares.