Step 1

Preheat the oven to 350˚F. Spray a 9 or 10-inch tart pan thoroughly with non-stick cooking spray. Line a sheet pan with foil for easy cleanup. With a sharp knife, cut the Hershey bar into individual rectangles the cut each rectangle in half on an angle, widthwise. Set aside.

Step 2

Combine the butter, sugar, vanilla and salt in a large bowl. Using a sturdy spatula or Danish whisk, beat until creamy.

Step 3

Add the all-purpose and graham cracker crumbs and continue to mix until flour is incorporated and large crumbles start to form.

Step 4

Press approximately one-third of the dough evenly into the pan to form a bottom crust. Dip your fingers in a bit of flour if the dough is sticky.

Step 5

Stir the remaining dough with a fork to form large crumbs then refrigerate (uncovered) while the bottom crust is baking.

Step 6

Place the tart pan on the prepared sheet pan and bake for 10-12 minutes, or until the crust is just beginning to turn golden. Reduce the oven temperature to Allow the crust to cool for 15 minutes.

Step 7

Spread the marshmallow creme over the baked base of the tart, leaving a ½-inch border around the edge. Sprinkle approximately ½ of the chocolate chips over the marshmallow creme.

Step 8

Remove the remaining dough from the refrigerator. With your fingers, sprinkle it in big crumbles over the marshmallow creme, making it slightly higher in the center.

Step 9

Return the pan to the oven (on top of the sheet pan) and continue baking for 25-35 minutes or until crumbs are firm and the top is light golden brown. Remove from the oven and sprinkle with the remaining chocolate chips. Allow to cool for one hour, then tuck the Hershey bar pieces (cut sided down) into the top of the tart.

Step 10

Transfer to a wire rack and allow to cool for 1 hour. Tuck the Hershey Bar pieces randomly into the crumb topping. Serve slightly warm or at room temperature.