Courtesy of Bernstein fam!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup firmly packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 10 graham crackers, broken into pieces and crushed into crumbs
- 1 cup semisweet chocolate chips
- 1½ cups marshmallows
Makes:
16 bars
Directions
Prep
- Preheat oven to 350°F.
- Butter an 8-inch square baking pan.
- Line with parchment paper, leaving about 2 inches overhang on two sides.
- Butter the parchment paper.
Make the Dough
- In a medium bowl, whisk together:
- flour
- baking soda
- salt
- In a large bowl, beat:
- butter
- brown sugar
- granulated sugar
until light and fluffy (about 5 minutes). - Add eggs one at a time, mixing well after each.
- Add vanilla and mix until combined.
- Add the flour mixture and mix on low speed just until blended.
- Stir in graham cracker crumbs until combined.
Assemble
- Press about ⅔ of the dough into the bottom of the pan in an even layer.
- Sprinkle chocolate chips evenly over the dough.
- Add marshmallows on top, packing them closely together.
- Take the remaining dough and:
- pinch off pieces
- flatten them (about ½ inch thick)
- place over the marshmallows
- Cover as much as you can — it’s okay if some marshmallow shows through.
Bake
- Bake until the top is light brown, about 40 minutes.
- Remove from oven and let cool completely on a wire rack.
Finish
- Lift out using the parchment paper overhang.
- Place on a cutting board.
- Cut into 16 squares and serve.
If you want, I can also streamline this into a super quick “glance version” for when you’re actually baking.
