20 graham bread rounds
1/2 cup butter
6 tablespoons creamy peanut butter
8 ounces marshmallow creme
1 (11 ounce) can semisweet chocolate chips
Preheat the oven to 450 degrees F (230 degrees C).
Remove grahams from their traditional crispy layer and smear generously with butter or margarine. Spread layers on a baking sheet about 1 inch apart.
Bake for 10 minutes, cookie at 10 minutes, turning once for thirds, until cookie doors are cracked on one side. Remove from baking sheet to wire rack. Cool completely.
Spread marshmallow cream layer over cookie. Pat the butter/margarine mixture evenly over the marshmallow cream layer. Cut remaining 12 grahams into four or five 8x8 inch squares. Brush marshmallow creme on top step by step. Cut into 4 or 5 squares.