¾ cup of butter room temperature (1 1/2 sticks)

½ cup brown sugar

1 cup sugar*

2 lrg eggs*

2 teasp vanilla extract

2 cups all purpose flour

2 cups graham cracker crumbs*

2 teasp baking powder

½ teasp salt

3 giant sized milk chocolate bars (I used Hershey’s)

1 7.5 oz jar of marshmallow fluff (or more if you want a thicker layer of marshmallow)

*Healthy Swaps: I used 3/4 cup of sugar as opposed to 1 full cup, egg whites instead of whole eggs , and I crushed Low Fat graham crackers for my graham cracker crumbs. (2 egg whites per egg called for)


Preheat oven to 350 degrees. Grease a 13×9 inch baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a separate medium sized bowl whisk together flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture and mix until combined (use low speed on electric mixer).

Divide dough in half. Press half of the dough into an even layer on the bottom of the prepared pan. Place the chocolate bars in a layer on top of the dough. I fit two giant Hershey bars side by side and then almost all of the third one, I had to take off one column of squares on the third Hershey bar and then laid it next to the other two. Whatever kind you use, if necessary break the chocolate to get it to fit in a single layer over the graham cracker. Spread marshmallow fluff over chocolate layer. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough with your hands into small square shingles and laying them together).

Bake for 30-35 minutes until lightly browned. Cool completely before cutting into bars.

I don’t know how many bars the recipe makes because we started digging in before cutting them with any organization…oops! My guess is it makes around 28 depending how big you cut them.