Your favorite summer dessert, just a lot bigger!
1/2 cup unsalted butter, softened
1/2 cup white sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup graham cracker crumbs
1 teaspoon baking powder
1 cup marshmallow creme
4 whole 1.55 Oz Bars Hershey's Chocolate Bars, Unwrapped
1 cup mini marshmallows
Preheat oven to 350°F and spray a 9″ pie pan with baking spray.
In a large bowl, beat together the butter and sugar. Add the egg and vanilla and mix to combine. Stir in flour, graham cracker crumbs and baking powder.
Take 2/3 of the dough and press on the bottom and up the sides of the prepared pie pan. Carefully spread the marshmallow creme over the bottom crust. Cover the marshmallow creme with chocolate squares. I used about 3 1/4 of the chocolate bars and saved the rest for topping after baked. Sprinkle 1 cup of marshmallows on top.
Take remaining dough. Flatten dough in hand making disks and cover the top of the marshmallows trying to cover as well as possible. It will not be completely covered and the marshmallows and chocolate will show through a little bit. Sprinkle a few marshmallows on top.
Bake for 15-20 minutes or until graham cracker dough and marshmallows are golden brown.
Remove from oven. Let cool for about 5-10 minutes and then place the remaining chocolate squares on top in a scattered pattern. If you add the chocolate too soon the heat will melt them in a puddle. Let pie cool for an additional 20 minutes before slicing so that it is not as messy. Can be eaten slightly warm or at room temperature.