A chocolate chip & toasted pecan cookie bar with an ooey-gooey center full of chocolate chips, graham cracker crumbs and marshmallows. Yummy re-heated for a few seconds & served with a large scoop of vanilla ice cream. ENJOY!
Adapted from The Male Baker
Gooey Chocolate Pecan Marshmallow Bars
2 1/3 c. all-purpose flour
1 1/2 t. baking powder
3/4 t. salt
1/2 t. cinnamon
6 T. powdered or crushed graham crackers
14 T. butter, softened
1 1/2 c. packed brown sugar
2 large eggs
2 t. pure vanilla extract
1/2 c. semi-sweet chocolate chips, plus a few tablespoons
1/2 c. pecan pieces, toasted
3/4 c. small marshmallows or large marshmallows cut into 1/4′s
Preheat oven to 350-degrees
Grease an 8-inch square baking dish
Toasted Pecans: Toast pecans by spreading on a cookie sheet and baking @ 350-degrees for 3-5 minutes or until aromatic, being careful not to scorch.
Whisk flour, salt, cinnamon, baking powder and 3 T. of graham cracker crumbs together in a medium bowl. Set aside. In a large bowl beat or mix butter and brown sugar together until creamy. Add eggs one at a time, mixing well after each addition. Add vanilla. Gradually add flour mixture to sugar mixture and mix until just blended (don’t over mix). Stir in 1/2 c. chocolate chips, pecans and 1/2 c. marshmallows until blended.
Evenly spread 1/2 of the batter in the prepared dish. Top with a handful of chocolate chips, remaining 3 T. graham cracker crumbs and 1/4 c. marshmallows. Evenly spread remainder of batter on top and bake at 350 for 35-40 minutes. Cool almost completely on wire rack before serving.