1-1/2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted

Fudge Filling

6 (1.55 ounce) milk chocolate bars
1/2 cup (1 stick) unsalted butter
2 large eggs
1 cup granulated sugar
3/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon kosher salt

Marshmallow Swirl

1 cup marshmallow crème


2 tablespoons graham cracker crumbs


Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper and spray with non-stick cooking spray. Set aside.

In a medium bowl stir together the graham cracker crumbs and melted butter. Press mixture evenly into the bottom of the prepared baking dish.

In a large microwavable bowl, melt the butter and chocolate on low power in the microwave until just melted, about 2 minutes, stirring every 30 seconds. Stir until smooth and let cool for about 5 minutes before whisking in the eggs and sugar. Stir in the flour and salt until well combined. Gently spread filling over the graham cracker crust.

Place 10 dollops of the marshmallow crème onto the filling. Using a table knife or chopstick, swirl the crème into the filling with a few large zigzags across the baking dish.

Bake for about 40 minutes or until crème is starting to turn a toasty brown and a toothpick inserted in the center comes out clean. Immediately sprinkle with 2 tablespoons of crushed graham crackers just as the bars are coming out of the oven.

Let cool completely on a wire rack and then place in the refrigerator for 30 minutes before slicing into squares and serving.

Formulation courtesy of General Mills Flour