A classic Moon Pie made into an easy baked bar. A Mardi Gras inspired treat!
For the Bars:
- 1/2 cup (113 grams) unsalted butter, softened to room temperature
- 3/4 cup (150 grams) lightly packed dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (127 grams) all-purpose flour
- 1 cup (100 grams) graham cracker crumbs (about 9–10 full graham crackers)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups semi-sweet chocolate chips or chunks
For the Marshmallow Creme:
- 2 large egg whites
- 1/2 cup (100 grams) granulated sugar
- 1/2 teaspoon cream of tartar
- pinch of salt
- 1/2 teaspoon vanilla extract
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a n 8×8 or 9×9 inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars after they’re baked. Set the pan aside.
- In a large bowl using electric hand beaters, cream the butter and brown sugar together on medium speed until just fluffy, about 3 minutes. Add the egg and vanilla extract and beat until well combined.
- In a medium bowl whisk together flour, graham cracker crumbs, baking powder, and salt. Add the flour mixture into the wet ingredients and then beat on medium speed until combined. Stop the beaters and finish incorporating the cookie dough with a rubber spatula.
- Press about 2/3 of the cookie dough into prepared pan. You can just eyeball it. Press into a thin layer. If the dough feels sticky, dip your fingers in flour and keep pressing. Set aside the pan and the bowl with the remaining cookie dough.
- To make the marshmallow creme, place egg whites, sugar, salt, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Be careful not to let the bottom of the bowl touch the water.
- Whisk constantly (using either a whisk by hand or the cleaned electric hand beaters) until sugar is dissolved and mixture has thinned and become foamy across the top, about 4 minutes. To test if the egg whites are ready, lightly and quickly dip your finger (it’s hot) and rub the mixture between your fingers to feel for any sugar granules. Heat until the mixture is entirely smooth (about 160 degrees F on a thermometer). . The mixture will be 160 degrees on a thermometer.
- Remove from heat, add vanilla extract and beat on high speed with the electric hand mixer until stiff glossy peaks form, about 5 minutes.
- Spread the marshmallow creme evenly on top of the pressed in crust. It’s sticky but do your best to create an even sticky later. I find that spraying a rubber spatula with nonstick cooking spray helps! Layer chocolate chips on top.
- Press and mold the remaining cookie dough into large flat pieces and layer on top of the chocolate chips and marshmallow cream, living seams open to let the marshmallow and chocolate peek through.
- Bake the bars for 26-30 minutes or until the top is lightly golden brown. Remove from the oven and place the pan on a wire rack. Cool bars completely for 1 hour at room temperature or 30 minutes in the fridge.
- Lift the bars out using the parchment paper overhang on the sides. Cut into squares. Cover and store leftover bars at room temperature for up to 1 week.