Ingredients
Method
- Preheat your oven to 350°F (177°C) and line an 8-inch or 9-inch square baking pan with parchment paper, leaving several inches of overhang on at least two sides for easy removal later.
- In a large bowl, use a handheld or stand mixer fitted with the paddle attachment to beat the softened butter and brown sugar together on medium-high speed for about 3 minutes, until the mixture is light and fluffy.
- Add the egg and vanilla extract to the creamed butter mixture and beat until just combined, scraping down the sides and bottom of the bowl as needed — the mixture may look slightly curdled at this stage, which is completely normal.
- In a separate medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt until evenly blended.
- Pour the dry ingredient mixture into the bowl with the wet ingredients and beat on medium speed until a cohesive, slightly sticky dough forms.
- Press approximately two-thirds of the graham cookie dough into an even layer across the bottom of the prepared pan — the dough will be thin and sticky, so use lightly dampened fingertips or the back of a spoon to spread it as evenly as possible.
- Dollop the marshmallow creme over the dough layer and gently spread it into an even layer using an offset spatula or the back of a spoon — it will be sticky and resistant, so work slowly and do the best you can.
- Scatter the chocolate chips in an even layer directly over the marshmallow creme.
- Pinch off pieces of the remaining one-third of dough, flatten them slightly between your fingers, and lay them across the top of the chocolate chips in a patchwork pattern — you won't have enough to cover the surface completely, and that's intentional; some chocolate and marshmallow peeking through is part of the look.
- Bake for 25 to 30 minutes, or until the top is lightly golden brown and the edges look set.
- Remove the pan from the oven and set it on a wire rack to cool completely before cutting — this takes about 2 hours and is important for clean slices.
- Once fully cooled, lift the bars out of the pan using the parchment overhang, transfer to a cutting board, and slice into 16 squares.
Nutrition
Notes
These bars are pure nostalgia in every bite — all the smoky-sweet magic of a campfire s'more without leaving your kitchen. They keep beautifully at room temperature for up to a week, though they rarely last that long.