Preheat the oven to 350℉ and line 9×9 inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.

Place graham crackers in a layer covering the full pan, breaking graham crackers into sections as needed to fit properly. Set aside.

In a large bowl, combine the vanilla extract, egg, coconut sugar, coconut oil, and maple syrup. Whisk until very well combined.

Add the cinnamon, almond flour, tapioca, baking soda, and kosher salt. Using a rubber spatula, stir until just combined and smooth. Fold in the chocolate chips, marshmallows, and crushed graham crackers.

Evenly distribute the dough on top of the graham crackers and carefully press flat into an even layer over the graham crackers. For ascetic reasons, I like to press in some additional mini marshmallows and chocolate chips if desired... it just makes it look prettier so you can see what’s inside the bars from the top.

Transfer to the oven and bake for 25-30 minutes or until golden brown and a toothpick comes out clean from the center. Cover with foil if cookie dough browns faster than center bakes.

Allow to cool completely, about 45 minutes, before lifting bars out of pan to cutting into squares. Sprinkle with Maldon salt, if desired, while cooling.