1/2 cup (113 g) unsalted butter, softened to room temperature

3/4 cup (150 g) packed light or dark brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 cup (125 g) all-purpose flour (spooned & leveled)

1 cup (120 g) graham cracker crumbs (about 8 full-sheet crackers)

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup (180 g) semi-sweet chocolate chips

1 heaping cup marshmallow creme (store-bought “Fluff” or homemade)

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Preheat oven to 350°F (175°C). Grease or line an 8×8-inch pan with parchment paper.
Cream softened butter and brown sugar until light and fluffy.
Add egg and vanilla; mix until combined.
Whisk flour, graham cracker crumbs, baking powder, and salt in a separate bowl.
Gradually add dry ingredients to wet; stir until just combined.
Fold in chocolate chips evenly.
Press two-thirds of dough evenly into the bottom of the pan.
Spread marshmallow creme evenly over the crust.
Crumble remaining dough over marshmallow layer and gently press to cover.
Bake 25-30 minutes until top is golden and marshmallow is bubbly.
Cool completely in pan before slicing into bars.

Add chopped nuts for crunch.

Use milk or dark chocolate chips to vary flavor.

Sprinkle crushed graham crackers on top for texture.

Drizzle melted chocolate after cooling for extra decadence.

Substitute mini marshmallows if desired, spreading evenly before baking.

For gluten-free, use GF flour blend and graham cracker crumbs.