If you have not yet discovered the delightful cooking and philosophy blog Mennonite Girls Can Cook, it is time you did. Here is a recent recipe from their daily collection, which I only altered in minor ways, doubling the size and reducing the flour and sugar just a bit.
- 2 cups graham wafer crumbs
- 1-3/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1-1/3 cups brown sugar
- 2 eggs
- 2 teaspoon vanilla
- 2 cups marshmallow creme, or about a 7 ounce jar
- 2 cups chocolate chips, I use semi-sweet
- Line an 9×16″ pan with foil leaving a slight overhang. Spray foil with cooking spray. Don’t forget this important step.
- Beat butter and sugar until light, beat in egg and vanilla until well combined.
- Whisk together flour, cracker crumbs, baking powder and salt.
- Turn mixer to low and add dry ingredients to the moist ingredients mixing until well combined, as for a cookie dough.
- Press half of the mixture evenly into foil lined pan.
- Spoon marshmallow fluff on cookie base and gently spread it out, spreading it is easier if you dip the spoon in hot water.
- Sprinkle chocolate chips over the marshmallow.
- Scatter remaining cookie base over the top in clumps.
- Bake in 350º for 30 minutes, until golden brown.
- Cool completely, then remove from pan using the foil overhangs to lift it out.
- Cut in bars and serve
These are rich and delicious.
The reason I call Mennonite Girls Can Cook a “cooking and philosophy blog” is because of their weekly feature, Bread for the Journey. Here is my favorite entry ever: Greatest Thing Since Sliced Bread.