Graham Cracker Blondie

1. Preheat your oven to 350F and grease and line an 8×8 baking dish with parchment paper.
2. Whisk together the flour, salt, and graham crackers. Set aside.
3. Cream together your butter and sugars using a mixer or whisk. Then mix in the eggs and vanilla.
4. Fold in the dry ingredients and spread in an even layer into your prepared pan.
5. Bake for 16 minutes, take the pan out and drop it on the counter a couple times, then bake for another 5 minutes or until a toothpick comes out clean. This helps give us a flat base.

Marshmallow Buttercream

1. When the blondies have cooled completely, mix together the marshmallow fluff and buttercream.
2. Spread it in a even layer on top of the blondies and place it in the fridge for about 30 minutes to set.

Chocolate Peanut Butter Golden Grahams

1. While that sets, melt the butter, chocolate and peanut butter in a sauce pan over medium heat. Stir until smooth.
2. Mix in your Golden Grahams and stir to coat.
3. Once the marshmallow layer is set, take a spoon and lightly drop dollops of the Golden Grahams on top. Gently spread it even so you don’t disrupt the marshmallow layer.
4. Place it back in the fridge for about an hour to set then slice and enjoy!