Teddy Bear Killer Dessert Bars

• FOR THE CRUST:
• 1/2 cups Unsalted Butter
• 1/2 cups Light Brown Sugar, Lightly Packed
• 5 Tablespoons White Chocolate Powder (like Ghirardelli)
• 1 whole Egg, Lightly Beaten
• 10 ounces, weight Honey Teddy Grahams, Roughly Chopped
• 1/4 cups Slivered Almonds
• FOR THE CHOCOLATE FUDGE LAYER:
• 1/2 cups Unsalted Butter
• 2-1/2 Tablespoons Heavy Whipping Cream
• 1 box Chocolate Fudge Pudding Mix (1.4 Oz)
• 2 cups Confectioners Sugar
• FOR THE GANACHE LAYER:
• 4 ounces, weight Milk Chocolate
• 2 Tablespoons Heavy Whipping Cream
• FOR THE TOPPING:
• 3 cups Mini Marshmallows
• 24 whole Decorated Honey Teddy Grahams (optional)

1. Line an 8 x 8 inch pan with aluminum foil.
2. For the cookie crust: Melt unsalted butter, sugar and white chocolate powder in the top of a double boiler. Once melted, add egg and stir to cook and thicken.
3. Remove from heat. Stir in roughly chopped cookies and slivered almonds.
4. Press firmly into the prepared 8 by 8 inch pan and set aside.
5. For the fudge layer: Cream butter, heavy cream, box of chocolate fudge pudding mix and confectioners' sugar in a medium bowl. Spread over the top of the bottom cookie layer.
6. For the ganache: Melt milk chocolate and heavy cream over a double boiler. Once melted, remove from heat and allow ganache to cool to room temperature. Once cool, pour over the chocolate fudge layer.
7. Top the ganache with mini marshmallows and transfer to the refrigerator to chill overnight.
8. When ready to serve place dessert in the oven under the broiler for 7-10 minutes to toast marshmallows. Top with plain or decorated teddy grahams if desired.

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Taken from tastykitchen.com/recipes/desserts/teddy-bear-killer-dessert-bars/ (may not work)