Yeah, they are THAT good.
Of course I have no willpower and I sunk a spoon into them after cooling about ten minutes. They are so wonderful warm but they are really good cooled too. Wait for them to cool so you can cut them without making an absolute mess.
Source: Real Mom Kitchen
1 stick of butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
2 king-sized Hershey’s milk chocolate bars
1 large egg
1 jar marshmallow fluff (the small glass jar...I think it is 7.5oz)
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (6ish full-sized graham cracker sheets, processed til fine)
1 tsp baking powder
1/4 tsp salt
Preheat the oven to 350 degrees. Grease an 8-inch square baking pan (I line my pan with foil for easy removal and cutting). Use an electric mixer to cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Set aside.
Meanwhile,whisk together flour, graham cracker crumbs, baking powder and salt. Slowly add flour mixture to the creamed butter mixture until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. (I had to flour my hands to keep them from sticking to the dough.)
Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side. (I had to trim a little off one bar to get mine to fit.)
Spread chocolate with marshmallow fluff. Place blobs of it on the chocolate and then spread it around.
Place remaining dough in a single layer on top of the fluff. You could roll it out if you chose but I just pressed it lightly with my fingers.
Bake for 30 to 35 minutes, until lightly browned. Be sure to cool completely before cutting into bars. Makes 16 squares.