1 30-ounce roll Pillsbury Chocolate chip cookie dough
16 ounces of Hershey’s Bars
1 cup smooth peanut butter
1/2 cup graham cracker crumbs
7 ounce container marshmallow fluff
chocolate chips for drizzle on top, optional
Line an 8×8 pan with nonstick foil. Press a little more than half the cookie dough roll into the bottom of the pan. Place Hershey bars on top-layering them on top of each other to fit and make a nice thick layer! Spread peanut butter on top of the chocolate bars using an offset spatula. Sprinkle on graham cracker crumbs. Spread the fluff on next. Use an offset spatula to spread and lightly wet it to make spreading easier! Works like a charm! Finally, flatten out the remaining cookie dough and lay it on the top covering the fluff the best you can. Bake at 350 degrees for about 30 minutes or until golden. (Check at 25 minutes so you don’t over bake it. Mine needed the full 30 minutes.) Cool at room temp and then chill until cold. I like to speed this up in the freezer! Cut into bars and drizzle the tops with the melted chocolate chips.
Recipe adapted from Averie Cooks