The gooey marshmallow and rich chocolate is contained between layers of chocolate chip cookie dough, with a sprinkle of graham cracker crumbs to make them more authentic. The only thing missing is a campfire.
Cookie dough:
3/4 cup (185 ml) butter, at room temperature
1 cup (250 ml) packed brown sugar
1/4 cup (60 ml) sugar
1 large egg
2 tsp (10 ml) vanilla
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
1 cup (250 ml) chocolate chips
Filling:
4 flat plain milk or dark chocolate bars (such as Jersey Milk – about 180 g)
1 jar marshmallow fluff
1/2 cup (125 ml) graham cracker crumbs
Preheat the oven to 350˚F.
In a large bowl, beat the butter and sugars until pale and almost fluffy. Beat in the egg and vanilla. Add the flour, baking soda and salt and stir or beat on low until almost combined; add the chocolate chips and stir just until blended.
Press half the cookie dough into the bottom of a 9×13-inch pan that has been lined with parchment. Unwrap the chocolate bars and break apart the squares; lay them over the cookie dough, spacing them evenly. Drop the marshmallow fluff in spoonfuls over the chocolate, gently spreading it to cover. (Don’t worry about making it even.) Sprinkle with the graham crumbs.
On a piece of parchment, press the remaining cookie dough into a rectangle the size of the pan. Invert it on top, then peel off the parchment. Press down gently to help it evenly adhere.
Bake for 20 minutes, or until golden and set. Cool completely, then refrigerate for at least a few hours before cutting into squares.
Makes about 24 squares.
Per square: 242 calories, 9.8 g fat (6.4 g saturated fat, 2.9 g monounsaturated fat, 0.6 g polyunsaturated fat), 24 mg cholesterol, 35.9 g carbohydrate, 2.4 g protein, 1 g fibre.
Originally published in ParentsCanada magazine, December 2014.
