|1 cup (120g)||graham cracker fine crumbs|
|1½ cups (195g)||all-purpose flour|
|½ tsp. (3g)||kosher salt|
|6 oz. (170g)||Plugrá® Premium Butter, unsalted, softened|
|½ cup (100g)||granulated sugar|
|1 lg. (50g)||egg|
|½ tsp. (3g)||vanilla extract|
|½ cup (160g)||seedless raspberry jam|
|¾ cup (130g)||milk chocolate chips, divided|
|1¼ cups (56g)||miniature marshmallows|
Preheat the oven to 350° F. Line an 9-inch square baking dish with aluminum foil and spray with non-stick cooking spray. Combine the graham cracker crumbs, flour and salt in a small bowl; set aside.
Cream the butter and sugar in the bowl of a mixer, fitted with the paddle attachment, on medium speed until well blended. Add the egg and vanilla being sure to not incorporate too much air; scrape down the bowl. Add the graham crumb mixture and continue to beat on low speed until large crumbles form.
Press 2 cups of the mixture onto the bottom of the prepared pan. Spread the jam evenly over the dough. Scatter ½ cup of the chocolate chips over the base. Sprinkle the marshmallows over the chocolate. Drop the remaining cookie batter in small clumps over the top so most of the top is covered.
Bake until the dough is golden brown, and a toothpick inserted into the cookie in the center of the pan comes out clean, about 20 to 25 minutes. The marshmallows will look puffy but will deflate as they cool. Cool in the pan 10 minutes.
Lift the crumble bars out of the pan. Melt the reserved pieces of chocolate in the microwave in 15-second intervals until smooth, and then drizzle over the cookies. Cut into sixteen squares. Serve warm or at room temperature.