recipe from together as family
4 oz butter, room temperature
3/4 c granulated sugar
1 large egg, room temperature
1 tsp vanilla
160 g flour, sifted
1 c graham cracker crumbs (1 sleeve)
1 tsp baking powder
1/4 tsp salt
8 oz Giradellia dark chocolate raspberry bars (3 3.5oz bars with some left over for snakkies)
7 oz marshmallow fluff
Preheat oven to 350F. Prep 8" square baking pan with parchment paper and cooking spray.
Beat together butter and sugar until light and fluffy, about 2 min. Beat in egg and vanilla.
Add flour, 3/4 c of cracker crumbs, baking powder, and salt. Mix until just combined. Set aside 1/2 c of dough for topping.
Press remaining dough into pan to form the crust. I find wetting my hands keeps the dough from sticking.
Arrange chocolate bars over dough, keeping them as whole as possible. You will have to break up some at the end but keep them as whole as possible.
Drop spoonfuls of fluff across the bars and spread it out as best you can. I find spritz in my hand with cooking spray works best.
Sprinkle reserved cookie dough and final 1/4 c of crumbs across the top and gently press down into fluff.
Bake for 25 minutes, the edges should be golden brown. Let cool in pan for 30 min or longer.
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