story behind this goodie: for some reason, Fall is my favorite season, and I have a funny feeling I am not alone in that. I guess it’s the idea of baking yummy sweet recipes, the change in colors (not that we really experience that in Florida), FOOTBALL, Starbucks menu change, the change in the overall ambiance that “Fall” brings, and lets not forget the amazing outfits you get to wear (or pin on Pinterest). this recipe was first attempted on a day that I was crushed in spirit. my sweet friend Calina came over to keep me company and we thought it would be good therapy to bake. let’s just say: after a few bites of this treat, my happy spirit was restored. this is a perfect heartbreak comforter.
1/2 cup butter, ROOM TEMPERATURE (Keep it out for 30 minutes at least)
1/4 cup brown sugar (I used light)
1 large egg
1 tsp vanilla extract
1 1/3 cup all-purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king sized milk chocolate bars (Hershey)
1 1/2 cups marshmallow crème/fluff
8 inch square baking pan
1. Preheat oven to 350*F. Grease pan (I used butter and flour)
2. In a large bowl, mix together butter and both brown and white sugar until light. Beat in your large egg and tsp of vanilla. In a smaller bowl, whisk the flour, graham cracker crumbs, baking powder, and salt. Add the smaller bowl mixture to butter mixture slowly and mix at a low-speed with electric mixer until combined.
3. Divide the dough in half and press half of it into an even layer on the bottom of greased pan. Place the two king size Hershey bars over the layer (they should fit perfect side by side). Next spread marshmallow crème/fluff over the chocolate bars evenly. Place the remaining dough over the fluff make sure it is thinly and evenly spread.
4. Bake for 30-35 minutes, until lightly browned. Cool completely before cutting into bars [This step is crucial take it from me if you don’t want a marshmallow sticky mess]