Contributed by Marion High School alumnus Erin O’Dell Markley
- ½ cup butter, room temperature
- ¼ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 11/3 cups all purpose flour
- ¾ cup graham cracker crumbs
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 king-sized milk chocolate bars (e.g. Hershey’s)
- 1½ cups marshmallow crème
Preheat oven to 350 degrees Fahrenheit. Grease an eight-inch baking pan.
In a large bowl, cream together butter and sugar until light and fluffy. Beat eggs and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture and mix at low speed until combined.
Divide dough in half and press into an even layer on the bottom of the prepared pan.
Place chocolate bars over dough. Three king-sized Hershey’s bars should fit perfectly side-by-side, but break the chocolate, if necessary, to get it to fit in a single layer no more than a ¼ inch thick.
Spread marshmallow crème over chocolate layer.
Place remaining dough in single layer on top of marshmallow, which is most easily achieved by flattening the dough into small, flat shingles and laying them together.
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into 16 cookie bars.