This dessert is like a blondie ( a version of a brownie) with layers of marshmallow and Nutella. The blondie part is graham flavored, then the marshmallow fluff represents that gooey, toasted marshmallow that I used to roast over an open flame, and then for the chocolate, this recipe uses Nutella. I will take this combination any day over any other type of brownie or bar!
I’m warning you, these WILL disappear! They did in my house and I was making a second batch within minutes of pulling the first out of the oven.
Ingredients
9 full sized Keebler graham crackers (1 sleeve, about 5 oz)
1 cup + 2 Tbsp Gold Medal all-purpose flour
1/2 tsp salt
2 sticks (1/2 lb) Land O’ Lakes unsalted butter, at room temperature
2/3 cup Domino brown sugar
1 Tbsp vanilla bean paste (or extract)
1 cup Nutella
1/2 of a 7 oz jar of Jet-Puffed marshmallow fluff
Instructions
Set the oven to 350F
Grind the graham crackers in a food processor until finely ground. Process until the mixture is very finely pulverized, with no lumps.
Mix the cracker meal with the flour and salt and set aside.
Cream the butter and sugar until light and fluffy. Add in the vanilla bean paste and blend well.
Add in the flour/graham mixture and fold in until just combined.
Press 2/3 of the dough into a lightly greased or parchment lined 8×8 square baking pan. Using your fingers, spread the dough evenly across the pan.
Spread the Nutella over the dough.
Using a small spoon, dollop the marshmallow fluff evenly across the Nutella. You don’t need to spread it out, but try to get small dollops evenly distributed across the entire surface.
Crumble the remaining 1/3 of the dough over the top. Use your fingertips to break it apart into small pieces and scatter it evenly across the surface. Some of the marshmallow will peek through.
Bake for about 35 minutes until lightly golden and puffed up a bit. You can check it with a toothpick, there should be no wet dough sticking to it.
Let cool before cutting if you want neat squares, but these are pretty amazing while they are still warm.
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Quick Tip: Store in an airtight container.