Ingredients - 3/4 cup butter, softened, plus 2 Tbsp - 1/2 cup white sugar - 1/2 cup packed brown sugar - 1 egg - 1 teaspoon vanilla extract - 1 cups all-purpose flour - 1 1/4 cup graham cracker crumbs (use food processor to grind up crackers) - 1/2 teaspoon salt - 1/2 teaspoon baking soda - 1 large 4.4 oz hershey bar, grated - 1 package semi-sweet chocolate chunks (12 oz) - 7-oz jar marshmallow fluff - 2 c powdered sugar Directions 1) Preheat oven to 350. 2) Make graham cracker crumbs by pulsing graham crackers in a food processor until very fine. Combine crumbs with flour, baking soda, and salt. Set aside. Cream 3/4c butter with the sugars until light and fluffy. Add in egg and vanilla, mix. Add flour mixture and grated hershey bar, combine until mixed. Stir in 1c of the semi sweet chocolate chunks. Take a moment to taste and appreciate this dough. Maybe reserve 1/2 c for yourself just to eat while the cookies are baking. Seriously. 3) Scoop by tablespoonfuls onto a baking sheet, bake at 350 for ~7 min per batch. Transfer to a cooling rack and let cool completely. 4) Combine the marshmallow fluff with 1c of the powdered sugar. Coat a clean surface with the remaining powdered sugar. roll the marshmallow fluff mixture onto the surface into a log. Cut pieces off the log and sandwich them between the cookies. 5) Melt the remaining chocolate in a double boiler or in the microwave with the remaining 2 Tbsp butter. Dip the sandwiches in and remove to wax paper or aluminum foil to cool and harden. I prefer to refrigerate mine so that the chocolate doesn’t melt as quickly when you touch it. Enjoy!