S'mores bar

A great discovery from Dan Schimpf!
Serves 16
Ingredients
  • ​​1¼ cup all-purpose flour (150g)
  • 1 cup graham cracker crumbs (120g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened (113g)
  • ⅔ cup packed light brown sugar (147g)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 (7-oz) container marshmallow crème
  • 2 (1.55-ounce/43g ) Hersey’s chocolate bars or ½ cup semisweet chocolate chips (90g)

Equipment
  • ​8″ square baking pan
  • Electric hand or stand mixer
  • Mixing Bowls
  • Parchment paper
Directions
  1. Preheat the oven to 350°F. Grease and fully line an 8×8-inch baking pan with parchment paper.
  2. In a medium mixing bowl, whisk together the flour, graham cracker crumbs, salt, and baking powder.
  3. In a medium mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar at medium speed until light and fluffy, 2 to 3 minutes. Stop to scrape down the sides of the bowl as needed. Beat in the egg and vanilla until well combined.
  4. Add the flour mixture and beat on low speed until combined, stopping to scrape down the sides of the bowl once during mixing.
  5. Press half of the dough into the bottom of the prepared pan. Dollop the marshmallow crème on top. Using a greased spatula, spread the crème into as even of a layer as you can. Break up the chocolate bars into chunks and scatter over the crème layer. Scatter small pieces of remaining dough over the chocolate and crème.
  6. Bake for 20 to 25 minutes or the marshmallow crème has puffed and is lightly golden brown and the dough has turned golden. Let cool completely in pan before cutting into bars.
Source

Notes:
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