7-8 graham crackers (full, unbroken rectangles)
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
2 regular sized (1.55oz) Hershey’s Milk Chocolate Bars, broken into squares
INSTRUCTIONS
Preheat oven to 375 degrees Fahrenheit. Line a 13×9-inch pan with parchment paper, leaving a 2-inch overhang on the sides.
Place graham crackers in a layer covering the full pan, breaking graham crackers into sections as needed to fit properly.
In the bowl of an electric mixer with the paddle attachment, cream together the butter and both sugars. Add eggs and vanilla. Mix and scrape bowl.
In a large bowl, whisk together the flour, salt and baking soda. Add the flour mixture, chocolate chips, and mini marshmallows to the butter mixture. Mix until just combined.
Evenly distribute the dough on top of the graham crackers and press flat. Top with additional mini marshmallows if desired.
Bake at 375˚F for 25-30 minutes or until golden brown and a toothpick comes out clean from the center. Cover with foil if cookie dough browns faster than center bakes.
Remove from oven and place chocolate bar pieces on top while still warm. Allow to cool for 20-30 minutes before lifting bars out of pan to cut and serve. NOTE: Chocolate bars may stay quite soft and melty at room temperature.
NOTES
Store at room temperature in an airtight container or in the baking pan covered with plastic wrap. May store in the refrigerator if you want the chocolate bars to set back up completely, otherwise they may remain soft.
Alternately bake at 350˚F for about 35 minutes.
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