Ingredients

• 1/2 cup butter room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1cup White Kamut flour +1 Tablespoon
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 2 XL-sized Hersheys milk chocolate bars
• 1 7 oz jar Jet-Puffed Marshmallow creme

Directions

• Preheat oven to 350º. Spray 8×8 inch square baking pan with cooking spray.
• In a large bowl, cream together with a hand-held electric mixer, butter and sugars until light. Beat in egg and vanilla.
• In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter and sugar mixture and mix at low speed until combined.
• Divide dough in half and press half into an even layer on the bottom of the prepared pan. Place chocolate over dough, side by side (the XL bars should fit perfectly in pan side by side).
• Spread marshmallow cream over chocolate. Take remaining dough in sections and flatten out with palm. Lay sections over the top of the marshmallow cream to completely cover the layer
• Bake for 30-35 minutes until lightly browned. Cool completely before cutting into bars. They are divine when hot, but messy. Freeze leftover bars in freezer bags for up to 2 months.

Recipe Credit

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