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Ingredients:
½ cup butter, softened
½ cup packed dark brown sugar
¼ cup of granulated sugar
1 egg
1 teaspoon vanilla
1 ¼ cups flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup graham cracker crumbs
14-16 peanut butter cups, regular size (It usually ends of requiring 1 bag of the normal round-shaped cups, 2 bags needed if they are the Christmas tree-shape, 1 bag of the mini cups works also).
Marshmallow fluff (You need enough to cover the peanut butter cups; requires about half of a large container).
Directions:
1. Preheat the oven to 350°. Line an 8x8 baking dish with Reynolds Wrap Non-stick Pan Lining Paper (it is a combination of parchment paper on one side and foil on the other).
2. In a large bowl, beat the butter and sugars until fluffy. Beat in egg and vanilla extract until combined.
3. Add in the flour, baking soda and salt in small portions until it is all combined.
4. Mix in the graham cracker crumbs.
5. Spread 2/3rds of the dough on the bottom of the baking dish. Lightly press the peanut butter cups into the dough and then spread the marshmallow fluff on top.
6. Top with the remaining dough.
7. Bake for ~30 minutes or until edges begin to brown. Allow to cool for at least 2 hours.
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