Add the graham crackers to a food processor and pulse to break up into small pieces.
If your butter was in the fridge, add to the microwave for 15-20 seconds to soften. You want it soft, but not completely melted.
Add the butter and all remaining crust ingredients to the food processor and process until well combined. The graham cracker should be blended with all ingredients, but you don't want to over process.
Add to an 8x8 baking dish lined with parchment paper (make it long enough in one direction so it folds over two of the edges which will make for easier removal) and press down firmly with your hands until it is spread throughout the dish.
Bake for 15 minutes.
When the crust is done, immediately add the chocolate chips on top. Let sit for a few minutes, then when they start to melt, take the back of your spoon and spread them around until fully melted.
Add the marshmallows on top in one even layer.
Broil for 2-3 minutes.
Keep a VERY close eye on the oven since broiling can quickly burn things if you're not careful. They will go from white to golden to totally burnt in a matter of 20 seconds, so even if it seems like they're browning slowly, don't take your eyes off of them!
Remove from the oven and let cool for at least 30 minutes. Use a sharp knife to slice around the edges and carefully lift up from the parchment paper (hopefully that makes sense!). Slice into 16 even squares and enjoy! Since the chocolate can harden as they cool, I like to warm them in the microwave for about 10 seconds before eating so the chocolate is nice and melty!
I used gluten free graham crackers for this recipe, but you can also find vegan versions and most grocery stores. If you don't want to use graham crackers, you can sub for equal parts quick oats with no problem. The flavor won't be as traditional, but still delicious!If you don't have chocolate chips, you can break up a regular chocolate bar and use that instead.