Peanut Butter S’mores Cookie Bars

Peanut Butter S’mores Cookie Bars 1/2 cup butter, softened 1/3 cup light brown sugar 1/2 cup sugar 1 egg 1 teaspoon vanilla 1 1/3 cups flour 3/4 cup graham cracker crumbs 1 teaspoon baking powder 1/4 teaspoon salt 4 regular sized, or 2 king sized Hershey’s milk chocolate candy bars 1/3 cup peanut butter 7 ounces marshmallow creme (In a jar found by the marshmallows Pre-heat your oven to 350 degrees. Line an 8 inch square baking pan with foil. Arrange the foil so that it drapes over the sides, almost creating handles to lift the bars out of the pan once they’re done. Spray the foil lined baking pan with cooking spray. In a bowl, combine flour, graham cracker crumbs, baking powder, and salt. With your mixer, combine butter, brown sugar, and sugar for 3 minutes or until light and fluffy. Add in egg and vanilla. Add dry ingredients to the wet and mix until combined. Divide the dough in half. Press half the dough in the bottom of the pan. Spread 1/3 cup peanut butter over the dough, then arrange chocolate pieces in a single layer over the peanut butter. Carefully spread marshmallow creme over the chocolate. It is sticky, so I found the best method was to place dollops of cream all over the pan, then spread it out into an even layer. Form the remaining dough into a ball, then use a rolling pin to shape it into an 8 inch square (you do this because it’s impossible to shape and work with the dough if you place it directly on top of the marshmallow creme). Place the shaped dough on top of the marshmallow creme. Bake for 33-35 minutes, or until the top starts to lightly brown. Allow the bars to cool almost completely, then lift the bars out of the pan using the foil that you lined the pan with. Cut into pieces and serve (best served a bit warm, so warm in the microwave if needed)