Saturday, September 22, 2012
Source: Fake Ginger and Sugarcrafter
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 teaspoon vanilla
1 1/3 cups flour
1/4 teaspoon salt
3/4 cup graham cracker crumbs
1 teaspoon baking powder
2 super-sized (5 oz.) Hershey’s chocolate bars
1/2 cup Nutella
1 1/2 cups marshmallow fluff (I used regular marshmallows)
Preheat oven to 350F. Line an 8×8-inch baking pan with parchment paper or aluminum foil. Spray with cooking oil (optional).
Cream together butter and sugar until light and fluffy. Beat in egg and vanilla until incorporated.
Sift together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until just combined.
Divide dough in half and press half of it into an even layer on the bottom of prepared pan. Spread nutella and then top with chocolate bars, break if necessary to get it to fit in a single layer.
Spread marshmallow fluff evenly over the chocolate layer.
Roll out the remaining dough, just large enough to fit in the 8×8-inch pan. Place dough on top of marshmallow fluff and press down slightly. (Alternately, you can piece it together on top of the fluff instead of rolling but the top might crack apart during baking.)
Bake for 30 to 35 minutes, until deeply golden. Cool slightly before cutting.