½ c soy butter softened
¾ c packed brown sugar
¼ c soy yogurt (chocolate or vanilla flavor)
1 tsp vanilla
¾ c graham cracker crumbs
1 ¼ c flour
2 tsp b powder
¼ tsp salt
1 c dairy and nut free chocolate chips
1 ½ c mini marshmallows
Grease the bottom and sides of a square 8 x 8 baking dish with shortening. Preheat the oven to 350 degrees. In a large bowl, cream together the soy butter and brown sugar until soft and crumbly. Next add the soy yogurt and vanilla and beat again on low speed.
To make graham cracker crumbs take 1 packet of graham crackers (about 10) and place them in a medium ziploc bag. push out the air and close it up. Crush up the crackers with your hands. Then lay the bag down and roll over the small pieces with a rolling pin until they are fine crumbs. If you are feeling brave just crush them on a board with your rolling pin, but I usually end up with crumbs everywhere when I do that.
Add the graham cracker crumbs, flour, baking powder, and salt to the bowl and mix until a soft dough forms. Take just less than half of the dough and press it into the bottom of the baking dish. Sprinkle the chocolate chips over the dough in a single layer. Sprinkle the mini marshmallows over the chips in another single layer. Next comes the tricky part. Take a handful of the remaining dough in press it out between the palms of your hands and lay it over the marshmallow layer. Repeat this until all of the dough it used and the marshmallows are covered.
Bake for 30 minutes and cool completely before cutting into squares and serving. Otherwise the cookies are very melty and sort of fall apart. I can't resist and always take a little bite with a spoon when they come out of the oven. This makes 16 bars that are 2 x 2 inches.