| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 40 min |
| Yield: | 16 squares |
Ingredients
- 8 sheets graham crackers, finely ground, or 1 cup store-bought graham cracker crumbs
- 1 1/2 cups all-purpose flour
- 2/3 cup confectioners’ sugar
- 1/2 teaspoon kosher salt
- 1 1/2 sticks (6 ounces) unsalted butter, softened
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
- One 4.4-ounce bar milk chocolate, such as Hershey’s, broken into pieces
- 1 cup marshmallow creme
Instructions
- Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with aluminum foil or parchment, leaving a 2-inch overhang on the ends of the pan for lifting out the finished bars.
- Stir together the ground grahams, flour, sugar and salt in a small bowl. Cream the butter, egg and vanilla in a medium bowl with an electric mixer on low speed until creamy and combined; you are not trying to beat a great amount of air into the mixture. Add the graham mixture and continue to beat on low speed until just combined and large crumbles form.
- Place about two-thirds of the mixture in the prepared pan and firmly press down. Reserve a few pieces of the chocolate for garnish (about 1/2-ounce), and then scatter the rest of the chocolate pieces over the base. Drop spoonfuls of the marshmallow creme over the chocolate, stretching the creme so it covers more of the base. Drop the remaining cookie batter in small clusters over the chocolate and creme so the creme is mostly covered.
- Bake until the dough is golden brown and the cookie in the center of the pan feels firm, about 40 minutes. The marshmallow creme will puff through the crumble and brown, and it will deflate as it cools. Cool in the pan at least 15 minutes.
- Using the foil overhang, lift the crumble bars out of the pan. Melt the reserved pieces of chocolate in the microwave in 30-second intervals until smooth, and then drizzle over the cookies. Cut into sixteen 2-by-2-inch squares. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 225 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 3 g |
| Cholesterol | 36 mg |
| Sodium | 106 mg |
Reviews
Decreased salt and sugar as other comments mentioned, didn’t get smores from it at all though and we added a layer of mini marshmallows on top for the last 10 minutes.. It just kinda tastes like a boring chocolate cookie
They were alright. The cookie didn’t have much flavor. And I used cinnamon sugar graham crackers.
These were so easy to make and my family loved them!!
Skip the sugar entirely, I didn’t have issues with the salt, just make sure it is 1/2 teaspoon not tablespoon.
Great recipe!
Great recipe!
These are delicious! My kids and I had fun making them together; we had to hide them from their daddy so he didn’t eat them all! Fun and different type of cookie bar.
I can bake these bars for a bake sale but it is a new take on a campfire treat!
Made these tonight, reduced the salt and they came out amazing! Had them warm with a cold glass of milk
Amazing!
these are so yummy! i read the review about the salt and cut back. the bars were a hit at our cookout!
I followed the instructions exactly and there is way too much salt in this. I thought 1/2 a teaspoon was a lot but put it in anyhow and it ruined the recipe. All you can taste is salt.