• line an 8x8 pan with parchment paper, leaving the ends long so you can easily lift them out of the pan when they are finished baking
• preheat oven 350 degrees
• Mix peanut butter cookie base:
• In medium bowl mix butter with peanut butter until creamy
• Mix in sugar.
• Add in egg, vanilla.
• Slowly mix in flour with baking powder until blended.
• Spread cookie mixture in bottom or pan evenly

Filling and Topping:

• press the graham crackers into the cookie dough
• Remove 36 marshmallows from the bag and reserve these for the top of the (6 rows x 6 rows)
• In a medium saucepan over medium heat, mix marshmallows (about 28 marshmallows) with two tablespoons butter, until fully melted and smooth.
• Then add 3.5 oz dark chocolate, cut into small pieces so it melts easily. Once the chocolate marshmallow cream is smooth, remove the pan from the stove.
• Pour mixture over graham crackers and spread with a small offset spatula so it's even in the pan.
• Bake at 35 degrees for 15 minutes
• Place the marshmallows with the flat side down on top of the chocolate marshmallow cream mixture. Place in the oven for two minutes, then turn the broiler on high, place the pan on the middle rack and watch carefully as the marshmallows turn a light golden color.
• *if the marshmallows cook too long, they will melt a lot, and they will be more difficult to cut, and the result will be messier and stickier. Remove pan from oven. Allow the bars to cool for 20 minutes
• Lift out the parchment paper so the bars come out smoothly. Place the bars with parchment paper on a cooling rack, and let them cool another 5 minutes.
• ut the bars into pieces.
• I found the easiest way to cut these is to slice in between the marshmallows. So some bars are 4 marshmallows on top, two on top, or one on top for bite-sized portions