Every year I really look forward to Labor day, not only because everyone gets a day off to relax, but it’s also my birthday weekend! I’m sure there will be plenty of cookouts in full force and you’re going to want to bring this mouthwatering dish with you! What’s more quintessentially end of summer than s’mores? While delicious, they are sure to be an ooey gooey mess. If you combine all of the ingredients into one delicious mass of sugary goodness, they are much easier to handle and more satisfying in my opinion. I make my own marshmallows using Alton Browns recipe, but feel free to use jarred marshmallow fluff. If you’re feeling adventurous though, I challenge you to try making the marshmallows. They’re simpler to make than you would think and are so much fun to watch come together. If you’re looking for something to bring to your labor day festivities, than these are sure to be a hit!
- 1/2 cup unsalted butter, room temperature
- 3/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1 cup graham cracker crumbs + a couple whole crackers for the top
- 1/2 teaspoon baking powder
- 1 and 1/4 cup semi-sweet chocolate chunks
- 1 cup freshly made marshmallow or marshmallow creme
- Preheat oven to 350F degrees. Line a 9×9 square baking pan with aluminum foil, leaving enough overhang on the sides. Set aside.
- In the large bowl of a stand mixer, cream the butter and brown sugar together on medium speed. Beat for about 2 minutes until smooth and combined. Add the vanilla extract and egg, beating until combined. Scrape down the sides of the bowl and set aside.
- Toss the flour, graham cracker crumbs, salt, and baking powder together until combined. With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix until combined. The dough will look like a moldable cookie dough and not a pourable brownie batter like you would think.
- Press 2/3 of the graham cookie dough into prepared pan. Pour the marshmallow creme on top of the cookie layer. I found this to be easier if I microwaved the marshmallow for about 20 seconds first. Spread evenly and top the marshmallow creme with about 2/3 of the chocolate chunks. Mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips. Try to press everything together as much as possible. Top with the rest of the chocolate and break a couple of the remaining graham crackers into medium sized pieces on top as well. I also placed a few small dollops of marshmallow on top.
- Bake the bars for 25 minutes, or until the top is lightly golden brown. Allow to cool completely before lifting out of the pan by the aluminum foil and cutting into squares.
