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1
Preheat the oven to 350 F. Line a square 8x8-inch baking dish with parchment paper and set it aside.
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2
In a medium-sized bowl use a mixer to beat the butter and sugars until fluffy. Add the egg and vanilla and mix well. Add the flour, baking powder and salt. Stir in the graham cracker crumbs.
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3
Press 2/3 of the dough into the bottom of the baking dish. Unwrap them then press the chocolate bars on top of the dough. They should make an even layer in an 8x8 pan. Melt the peanut butter for about 30 seconds in the microwave and drizzle it over the chocolate bars.
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4
Spread the Marshmallow Cream over the chocolate and peanut butter.
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5
Roll the remaining 1/3 dough onto the chocolate bar wrappers (or some other nonstick surface). When you've made an even square, gently peel it off and press it on top of the Marshmallow Cream.
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6
Bake for 25-30 minutes or until golden brown on top. Let cool for best serving results (see notes).
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7
Notes: For best cutting and serving results, i.e. the least amount of gooey mess, let them cool 12 hours (I let mine cool overnight). Remove parchment paper from the bottom and slice them with a knife, wiping it down between each slice to remove the lovely mallow Fluff.
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8
I baked for 30 minutes and the edges got a teeny bit dry. The non-edge pieces were perfect, though. If your oven runs hot (like mine) I'd go for closer to 25 minutes bake time.
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9
I used crunchy peanut butter!
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10
Thanks to Deea from Sprinkle Some Sunshine for the recipe inspiration!
