Ingredients
Scale
- 1 box (14.4 oz) Honey Graham Crackers
- 1 jar (13 oz) Chocolate Hazelnut Spread or Cocoa Spread
- 1 jar (7 oz) Marshmallow Fluff or Marshmallow Creme
Instructions
- Step 1: Prepare the Graham Cracker Base. Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Place a single, solid layer of graham crackers at the bottom of the pan. You may need to break some crackers into smaller rectangles to ensure the entire bottom surface is covered completely without any large gaps.
- Step 2: Layer the Chocolate and Marshmallow. Gently spread half of the chocolate hazelnut spread over the graham cracker layer using an offset spatula. Next, dollop half of the marshmallow fluff over the chocolate. Use a butter knife to swirl them slightly, then place another full layer of graham crackers on top. Repeat this process with the remaining chocolate spread and marshmallow fluff, finishing with a final decorative layer of crushed graham cracker crumbs on top.
- Step 3: Set and Serve. Place the pan in the refrigerator for at least 30 minutes to allow the layers to firm up. This makes the dessert much easier to slice into clean squares. Once chilled, lift the dessert out of the pan using the parchment paper edges. Cut into 12 even bars and serve immediately. Store any leftovers in an airtight container at room temperature or in the fridge.
- Cook Time: 10 minutes