Ingredients
1/2 cup (8 Tbsp; 113g) unsalted butter, softened
3/4 cup (150g) packed light or dark brown sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
1 cup (125g) all-purpose flour (spooned & leveled)
1 cup (120g) graham cracker crumbs (about 8 full-sheet graham crackers)
1/2 tsp baking powder
1/4 tsp salt
1 cup (180g) semi-sweet chocolate chips
1 heaping cup marshmallow creme (Fluff or homemade)
Instructions
1. Preheat oven to 350°F (177°C). Line an 8- or 9-inch square pan with parchment, leaving overhang.
2. Cream butter and brown sugar until fluffy (3 min). Beat in egg and vanilla.
3. Whisk flour, graham cracker crumbs, baking powder, and salt. Mix into wet until just combined.
4. Press 2/3 dough into pan. Spread marshmallow creme on top. Sprinkle with chocolate chips. Flatten remaining dough into pieces and scatter over top (leave gaps).
5. Bake 25–30 min until golden. Cool completely 2–3 hours before cutting.
6. Lift bars out using parchment. Slice into 16 squares with sharp knife.
Notes
Use marshmallow creme—not marshmallows—for best texture.
Cool fully before cutting or bars will fall apart.
Room temp butter and eggs are crucial for dough.
Storage: airtight at room temp up to 1 week, or freeze up to 3 months.
For a larger batch: double recipe and bake in 9×13 pan for 35–38 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American