Ingredients
- Nonstick cooking spray (optional)
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, plus more for dusting
- ½ cup graham cracker crumbs
- 2 teaspoons baking powder
- 1 teaspoon table salt or fine sea salt
- 1 cup semisweet chocolate chips
- 1½ cups mini marshmallows
- 2 (1½-ounce) milk chocolate bars
- 1 graham cracker, broken into bite-size pieces
How to Make It
- Preheat the oven to 350°F. Line a 9 × 13-inch baking pan with aluminum foil or spray with nonstick cooking spray.
- In a large bowl, using a hand mixer, cream together the butter, brown sugar, and granulated sugar. Add the eggs and vanilla and beat until combined.
- In a separate medium bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Slowly pour the flour mixture into the sugar mixture and stir until well combined. Stir in the chocolate chips and cup of the marshmallows.
- Lightly flour your hands and transfer the dough to the prepared pan. Press the dough into the bottom of the pan. Gently sprinkle the chocolate bar pieces, graham cracker pieces, and the remaining cup marshmallows on top of the dough.
- Bake for 20 to 25 minutes, or until the edges are lightly browned. The dough should still be soft in the center. Test with a toothpick to make sure it comes out clean. Let cool completely in the pan and then cut into 36 small squares. Enjoy with a glass of cold milk!
- Store in an airtight container at room temperature for up to 3 days.
