FOR THE CRUST:
4+ Tablespoons Butter, melted
2/3 Standard Box Graham Crackers, often in 3 sleeves or 6 sleeves = 2 sleeves or 4 sleeves respectively, finely ground
1/4 cup Brown Sugar
1 teaspoon Baking Powder
1/2 teaspoon Kosher Sea Salt
1 large egg
FOR THE TOPPING:
1 14-ounce can Sweetened Condensed Milk
1 cup Bittersweet Chocolate Chips
1 cup Milk Chocolate Chips
1/3 Standard Box Graham Crackers, often in 3 sleeves or 6 sleeves = 1 sleeve or 2 sleeves respectively, coarsely broken
1 cups Unsweetened Flaked Coconut
18 Large Marshmallows
Heat oven to 350 degrees.
Lightly butter the bottom of a 13" x 9" baking pan, or 2 8" x 8" baking pans.
Line pan(s) with baking parchment, leaving an overhang on two sides.
Wisk together in a medium mixing bowl: ground graham cracker, brown sugar, baking powder and salt.
Add melted butter to bowl and mix into graham cracker mixture.
Add egg to graham mixture and combine thoroughly.
Add graham cracker mixture to prepared pan(s).
Distribute mixture evenly over the pan(s) and lightly press.
Place pan(s) into the oven and bake for 15 minutes to set the crust.
Pour the sweetened condensed milk evenly over the crust and spread it out into an even layer.
Over the condensed milk sprinkle 1/2 of the chocolate chips.
Over the first half of the chocolate chips sprinkle all the coconut.
Over the coconut sprinkle the coarsely broken graham crackers.
Sprinkle remaining half of the chocolate chips over the coarse graham cracker layer.
Bake for 15 minutes.
Top with marshmallows and bake an additional 10 minutes.
Cool completely before cutting.
Lift the bar out of the pan(s) using the parchment overhang and cut into desired sized bars.
NOTE: If the marshmallows melt completely together, the cookies will be slightly more difficult to cut. Cutting after completely cooled will make the cutting easier. In addition, if you'd like more color on the marshmallows, you can leave longer in the oven or retouch with a kitchen torch.