This recipe comes from the May 20, 2011 issue of “All You” magazine.  My niece Heidi and her husband Mark are here visiting this weekend so it was time to fill up the cookie jar!

2 cups flour

2 cups graham cracker crumbs

1 teaspoon baking powder

1/4 teaspoon salt

2 sticks (16 tablespoons) unsalted butter, at room temperature

1 1/2 cups light brown sugar

2 eggs, beaten

2 cups marshmallow topping (such as Marshmallow Fluff) (I used marshmallow creme)

2 cups milk chocolate or semi sweet chocolate chips

2 cups chopped, toasted almonds, walnuts or pecans (optional)

1  Heat oven to 350.  Line 9 x 13″ pan with foil, leaving 2″ overhand on 2 sides.  Mist foil with cooking spray.

2  Combine flour, graham cracker crumbs, baking powder and salt in bowl and mix well.  In a mixing bowl on medium speed, beat butter and sugar until light, about 2 minutes.  Beat in eggs until well combined.  Reduce mixer speed to low and slowly beat flour mixture into butter mixture.  Divide dough in half.  Press half the dough into pan until it is uniform and flat.  Spread with marshmallow topping and sprinkle chocolate chips on top followed by nuts if using.  Scatter remaining dough over in clumps.  Don’t worry about covering the top; marshmallow and chocolate should peek through.

3  Bake until golden brown, 30 -35 minutes.  Place pan on wire rack to cool completely.  Remove from pan, peel off foil and cut into bars.  (To make it easier to cut bars, cover and refrigerate them for at least 1 hour or up to overnight.  Use the foil overhang to remove them from pan.  Peel off foil, place on a cutting board and slice.)