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Preheat oven to 350 degrees and line a 9x9 or 11x7 baking dish with non-stick
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foil or grease well with baking spray. (The 11x7 pan will yield thinner bars while the
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9x9 will be thicker. The ones pictured above were made in a 9x9 pan.)
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In a large bowl, cream butter, brown sugar, and granulated sugar together until well
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combined.
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Add in the eggs, one at a time, beating well after each addition.
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Add in vanilla extract and mix.
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Next, add in baking soda, salt, all purpose flour, chocolate graham cracker crumbs, and cocoa
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powder. Mix until well combined.
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Lastly, add in chocolate chips and mix until combined.
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Spread half of the chocolate cookie dough evenly in the bottom of the pan.
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Next, spread marshmallow fluff on top of the dough as evenly as possible.
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Press or spread the remaining cookie dough on top of the marshmallow fluff in an
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even layer (it’s fine if some of the marshmallow fluff is showing).
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Bake for about 25 minutes, or until the cookie bars have risen and the center is
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not jiggly when the pan is moved gently.
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Allow to cool at least 30 minutes before slicing. I prefer waiting at least an hour
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before cutting into them, or even refrigerating them and then cutting into them. By
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the way, these taste fantastic cold!
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Store remaining bars in an airtight container. They are fine at room temperature,
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if it’s not too warm, for 3-4 days. Or, you can refrigerate them as well.
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Enjoy!