Chocolate Marshmallow Graham Crisp Bars

1. Prepare the Baking Pan

First, preheat your oven to 425 degrees. Create a foil sling for an 8-inch square baking pan by lining it with aluminum foil, leaving an overhang on two sides to help lift the bars out later. Lightly spray the foil with vegetable oil spray to prevent sticking.

2. Process the Graham Crackers

In a food processor, process the graham cracker pieces until they are finely ground, about 30 seconds. Add the all-purpose flour, brown sugar, and table salt to the food processor, and pulse about 5 times to combine.

3. Incorporate the Butter

Add the chilled butter pieces to the mixture in the food processor. Pulse about 20 times until the mixture looks like wet sand. This ensures even distribution of the butter, which is crucial for the texture of the crust.

4. Form and Bake the Crust

Press the graham cracker mixture into an even layer in the prepared pan. Bake in the preheated oven for about 13 minutes, until the crust is set and well browned around the edges. Let the crust cool completely before proceeding to the next step. You can wrap it in plastic wrap and store it at room temperature for up to 2 days if needed.

5. Add the Chocolate Layer

Once the crust is cooled, cover it with 5 Hershey’s Milk Chocolate Bars, breaking them as necessary to fit. The chocolate will start to melt slightly from the residual heat of the crust, which helps it adhere better.

6. Prepare the Marshmallow Layer

Using an offset spatula sprayed with a bit of oil spray, spread the marshmallow crème over the chocolate layer. The oil helps prevent sticking, making this step much easier.

7. Add the Mini Marshmallows

Evenly sprinkle the mini marshmallows over the marshmallow crème. This will create a delightful gooey layer once baked.

8. Bake the Bars

Return the pan to the oven and bake for about 15 minutes, until the edges are set and the mini marshmallows are puffed and dark brown. This step ensures the marshmallows are perfectly toasted, giving the bars their signature look and flavor.

9. Add Chopped Chocolate and Cool

Remove the pan from the oven and immediately sprinkle the remaining chopped Hershey’s Milk Chocolate Bars over the top. Let the bars cool on a wire rack for at least 4 hours, allowing the chocolate to set and the flavors to meld.

10. Cut and Serve

Lift the bars out of the pan using the foil overhang. Cut them into 16 squares using a chef’s knife sprayed with oil to prevent sticking. Store the bars in an airtight container at room temperature for up to 2 days.