These.... omg just... these. Delicious, and surprisingly very good even after you've stored it in the fridge for a day. Probably my favorite dessert thus far since moving to the big city. I've just been craving some ooewy gooey chocolate and this just really hit the spot and was also a big hit with our dinner guest.
I've made this before, but with a different recipe that wasn't nearly as good as this one! One thing I did do last time that I wish I had done this time though, one side of milk chocolate and one side dark chocolate! But that's totally up to you, some people (my husband) do not like dark chocolate! I know, hard to believe, but I try not to hold it against him.
So yes, I would recommend this recipe. Delicious.
Ingredients:
- 3/4 cup graham cracker crumbs
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup butter, room temp
- 1/4 cup brown sugar
- 3/4 cup sugar
- 1 egg
- 1 tablespoon vanilla flavoring or extract
- Chocolate (you can use two huge bake bars or just a lot of regular Hershey bars, I used 7 1/2)
- Your preference - milk or dark chocolate, or one side of each!
- One jar of marshmallow fluff
Step one: Preheat oven to 350. First we're going to make two mixtures. In the first mixture, cream together your sugar, brown suger, and butter, and then add your vanilla and egg. In the second mixture, mix together your flour, salt, baking powder, and graham cracker crumbs.
You've probably noticed, I didn't have much success "creaming" my butter and sugar. My butter was not room temperature and I got impatient. Oops. It still tasted like heaven.
Step two: Mix your two mixtures together until smooth. This one mixture will be your crust and topping.
Step three: Spread out about half of the mixture into a 9x9 greased pan.
(Got excited and forgot to take picture. Oops)
Step four: Place your chocolate bars on top of the mixture.
It looks great already, right? I had to resist from scooping up a bite right then and there.
Step five: Scoop out your marshmallow fluff and spread it over the chocolate bars.
Step six: Carefully spread the second half of your crumb mixture over the fluff. This can be challenging because sometimes the fluff will pull while you spread and come up.
Step seven: Bake for the longest 30 minutes of your life.
Step eight: Here's where I went wrong. I thought it would be best to take out of the oven and serve hot. Actually, it appears that it would work much better if you let this set for about 6-10 minutes to allow it to harden slightly, if you can resist the smell. I served immediately and everything caved in and made this marshmallow soup/casserole. It was delicious soup.
All soupy
I put what we didn't eat in the fridge. The next day, I let it set out for about 15 minutes, then cut a piece. It was delicious and not at all soupy. Perfect.
Muchhhh better
So that's all! It's really delightful and makes my tastebuds sing! Definitely a keeper. I was really surprised by how well it kept for the next few days. This is shockingly a dessert you can serve for multiple dinners.
Both my husband and our dinner guest really liked these. My husband is not the biggest fan of chocolate or s'mores, but he still ate every bite, as did myself and our guest.
Until next time! Enjoy!
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