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-In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg and vanilla. Combine the flour, cracker crumbs, baking
powder and salt; gradually add to creamed mixture. Set aside
118mL for topping.
-Press remaining mixture into greased 9-in. square baking pan.
Place candy bars over crust; spread with marshmallow creme.
Crumble remaining graham cracker mixture over top.
-Bake at 177°C for 25-30 minutes or until golden brown. Cool on a
wire rack. Cut into bars. Store in an airtight container. Yield- 18
cookies
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