24.4 oz (124g)Hershey's milk chocolate XL bars(or equivalent by weight)
½cup (120g)creamy peanut butter, melted
17 oz (198g) jarmarshmallow creme
Instructions
Make the Graham Cracker Cookie Dough
Preheat the oven to 350° F. Line an 8 by 8-inch baking pan with parchment paper with a little overhanging.
In a medium bowl, cream the butter and sugars until fluffy. Add the egg and vanilla extract until smooth. Mix in the flour, baking powder, and salt until just combined. Fold in the graham cracker crumbs.
Assemble
Divide the cookie dough in half and press half of it into the bottom of the baking pan that's been lined with parchment. Lift it out on the parchment and place it in the fridge until ready. This will be the top layer of cookie.
Take the other half of cookie dough and again, press it into the baking pan that's again been lined with parchment paper. Top it with the chocolate bars, followed by the peanut butter (drizzled over the chocolate) and then the marshmallow creme. Smooth out the marshmallow creme as best you can. It's okay if some of it mixes with the peanut butter.
Remove the other half of the cookie dough from the refrigerator and carefully flip it over onto the top of the marshmallow fluff. Unpeel the parchment gently from the cookie dough. Press the cookie dough lightly onto the top of the marshmallow creme.
Bake for 30 minutes, or until GBD (golden brown and delicious).
Cool completely before serving (or serve warm with lots of wet naps).
Notes
For easier cutting, refrigerate the bars until the chocolate re-solidifies (about 2 hours). I like to store whatever is left in the refrigerator and like to eat them cold, but you can allow them to return to room temperature after cutting.