 | | Directions |
- Preheat oven to 350° F. Butter the bottom and sides of a 9 x 13 pan.
- Combine the graham cracker crumbs with the melted butter; stir to mix evenly. Spread in the bottom of the butter pan. Press down firmly.
- Beat the softened butter until creamy. Add the sugar and brown sugar; beat until fluffy. Add the eggs and vanilla; beat again until well mixed.
- Add the flour, baking soda, and salt; beat until well mixed.
- Fold in the chocolate chips and marshmallows. Carefully spoon the dough on top of the graham cracker crust. Spread out evenly as possible.
- Bake in preheated oven for approximately 30 to 40 minutes.
- While the bars are baking, break up the Hershey Candy Bar into sections as marked on the bar; place in the freezer.
- After bars have baked for 20 minutes, remove from the oven and sprinkle remaining marshmallows evenly over the tip. Return to the oven and continue baking until done. A toothpick poked in the center should come out clean.
- Remove from the oven and add the candy bar pieces randomly on the top of the bars. Cool and cut into bars.
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Container: 9 x 13 baking dish
Servings: 24
|  | | Ingredients | | - | | 2 cups graham cracker crumbs |
| - | | 1/2 cup butter - melted |
| - | | 1/2 cup butter - softened |
| - | | 1 1/2 cups sugar |
| - | | 1 cup brown sugar |
| - | | 2 eggs |
| - | | 1 teaspoon vanilla |
| - | | 2 1/2 cups flour |
| - | | 1 teaspoon baking soda |
| - | | 1 teaspoon salt |
| - | | 2 cups chocolate chips |
| - | | 1 cup miniature marshmallows - plus extra to sprinkle on top |
| - | | 2 Hershey Milk Chocolate Candy bars - regular size |
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