Preheat your oven to 350 degrees. In a food processor, pulverize 8 sheets of graham crackers until they have a sand consistency. Set aside.

In a large bowl, whip together the softened butter and brown sugar with a hand mixer, until fully combined (it will be a little clumpy).

Add in your egg and vanilla and mix. Set aside.

In another large bowl, add in your flour, graham cracker sand, baking powder, and salt. Whisk together.

Add the wet ingredients into the dry ingredients and mix together with your hand mixer. Once mixed, add in the 2 sheets of roughly crushed graham crackers (there should be chunks) and fold in.

Refrigerate the dough for 20 minutes to make it a little less sticky. In a 9x9 pan, lined with parchment paper, with enough overhang to remove the bars from the pan, take 2/3 of your dough (just eyeball this) and press down onto your parchment paper, try to make it as even as possible.

Spread your marshmallow fluff on top of the graham cracker layer, sprinkle chocolate chips on top of the marshmallow fluff.

For the last 1/3 of dough, flatten pieces of it in your hands and lay on top sporadically on top of the chocolate chips.

Bake for 25-30 minutes, depending on your oven. remove and LET COOL COMPLETELY. This is very important. Your bars will be incredibly messy if you try to cut when they’re still warm. Once cooled, cut into 3x3 squares and ENJOY!