Instructions

For the Bars:

Line a 9×9 inch baking dish with foil. Arrange the graham crackers on the bottom of the dish.

Microwave semi-sweet chocolate and peanut butter in a microwaveable bowl for 30 second intervals or until melted.

Stir well and pour over graham crackers. Use a spatula to spread the chocolate out so it covers the crackers completely.

Microwave the white chocolate the same way and drizzle over the first chocolate layer. Cut through the chocolate a few times for a marbling effect. If you just want to keep the drizzled look, that’s okay too!

Refrigerate at least an hour. Lift foil out of pan and break bars into original squares. Store tightly covered in the refrigerator.

For the Marshmallow Cream:

Beat the heavy whipping cream until peaks begin to form. Add the marshmallow fluff and vanilla extract. Continue whipping at high speed until all is combined.

Dip the graham squares into the marshmallow cream.