Ohhhh man these are good, warm and gooey or cold from the fridge and densely toothsome. From Pinch of Yum.
½ C butter
½ C sugar
¼ C brown sugar
1 tsp vanilla
1 tsp baking powder
1 ¼ C flour
1 tsp salt
6 graham crackers, crushed into crumbs
½ C peanut butter
2 4-ounce Hershey bars (the extra big, extra thick size)
1 7-ounce jar marshmallow creme
Preheat oven to 350°F.
Beat the butter and both sugars. Mix in the egg and vanilla. Mix in the flour, baking powder, and salt. Stir in the graham cracker crumbs. Line an 8×8" baking dish with parchment and press half of this dough into the bottom of the pan. Lift out the parchment with the dough on it and set it aside – this will be your top cookie layer.
Line the pan again with parchment and press the remaining dough into the bottom of the pan. Layer with the chocolate bars, peanut butter, marshmallow creme, and top cookie layer.
Bake for 30 minutes or until golden brown on top. Let cool completely, and ideally refrigerate overnight before trying to cut into squares.
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