• First, preheat the oven to 350° F and grease a 9x13 inch glass baking pan. You can also use a dark metal baking pan, but the time will decrease slightly. (You will bake for 20 minutes to start with, then you will adjust from there.)

For the graham cracker crust:

• In a food processor (see notes if you don't have one) add the graham cracker sheets, melted butter, and sugar. Process until the mixture looks like wet sand.
• Next, firmly and evenly press the graham cracker crust mixture into the bottom of the baking pan. I like to use the bottom of a drinking glass, but your fingers will work well too!

For the cooke dough: See notes if you are using store-bought*

• In a large mixing bowl, cream together the softened butter, white sugar, and packed brown sugar. Mix with hand beaters until creamy, about 1 minute.
• Then, add the vanilla extract and eggs (one at a time). Beat until fully combined and scrape the sides of the bowl.
• Now add the flour, baking soda, and salt and beat until the dough comes together. Leave some streaks of flour so you don't over mix.
• Finally, add the chocolate chips, mini marshmallows, and additional graham cracker sheets (crushed and broken into small pieces). Mix the toppings in with a spatula until all the goodies are evenly distributed.
• Next, use a large ice cream or cookie dough scoop to drop large balls of cookie dough on top of the graham crust. Once all the dough is on top of the crust, use a spatula to evenly spread the dough over the crust.
• Sprinkle additional mini marshmallows and chocolate chips on top of the cookie dough before placing the pan into the oven. Bake for 25-28 minutes. Adjust the timing as needed depending on what pan you use.
• Let the bars cool for a minimum of 30 minutes before enjoying! A lot of times I bake these bars the night before I'm serving them. They are still so soft and gooey, but they stay uniform and aren't messy when they are sliced.
• Store any leftovers covered at room temperature for up to a week!