S'mores Cookie Bars
slightly adapted from Lovin' from the Oven
115g unsalted butter, room temperature
1/4 cup light brown sugar
1/2 cup caster sugar
1 teaspoon vanilla extract
1 1/3 cup plain flour
3/4 cup Digestive biscuit crumbs (I blitzed about 7 Digestive biscuits in my food processor)
1 teaspoon baking powder
1/4 teaspoon salt
1 cup dark chocolate chips
1 1/2 cups marshmallow fluff (not marshmallows)
Preheat your oven to 180 degrees C. Grease a 20cm square cake pan with cooking oil spray and line the base with baking paper. Leave the baking paper to over-hang two sides of the pan, that way it will be easier to unmould.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars together on a medium speed until light and creamy. Reduce the speed to low and gently beat in the egg and vanilla.
In a mixing bowl, whisk together the flour, biscuit crumbs, baking powder and salt. Add to the butter mixture and mix on low speed until just incorporated.
Divide the dough in half and press one half into the base of the prepared pan. Spread the marshmallow fluff evenly over the dough layer (I resorted to using an ice cream scoop to get the fluff out of the jar, and a very sticky spatula to spread the fluff.) Sprinkle an even layer of chocolate chips over the marshmallow layer, then finish with the remaining dough. I broke off small portions of dough, flattened them between my palms then placed them like tiles over the chocolate layer.
Bake for 30 minutes, until lightly browned. Leave to cool completely in the pan before cutting into bars.