Beat in egg & vanilla.
In a small bowl, whisk together the flour, graham cracker crumbs, baking powder & salt.
Add to butter mixture.
Adapted from The Girl Who Ate Everything
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cup AP flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-size Hershey's milk chocolate bars
1 1/2 cups marshmallow cream/fluff (7 1/2 oz jar)
Preheat oven to 350 degrees. Grease an 8-inch square baking pan.
In a large bowl, cream together butter & sugar until light. Beat in egg & vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder & salt. Add to butter mixture & mix at a low speed until combined.
Divide dough in half & press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff. Spread it around gently.
Bake for 30-35 minutes, or until lightly browned. Cool completely before cutting into bars.
This recipe is a test of patience. My dough was so hard to work with. It took me forever to get the bottom layer spread evenly over the bottom of the pan. In hindsight, it may have been easier if I had sprinkled flour into the bottom of the pan. The marshmallow creme was also a little tricky to spread, but easier than the dough. I kind of lost my mind at this point & John stepped in. He took the remaining half of the dough & rolled it out between two sheets of parchment paper, then strategically placed it on top of the marshmallow creme. If I make this again, I'll probably use the same parchment paper trick for both halves of the dough. Much easier.
Also, I'm still not 100% sure I bought the right sized chocolate bars. The recipe says to buy king-size, but my store had both giant-size & king-size. I ended up buying king-size, but next time I may try the giant-size so that the chocolate covers the entire pan.
All of this being said, this recipe is really good. It's just not the easiest to make.
Katie: I know you've made these a few times, so if you have tips, please feel free to share.