• In a large mixing bowl, combine the rice krispie cereal, crushed graham crackers and chocolate chips. Set aside.
  6 cups (168g) rice krispie cereal, 2 cups (226g) crushed graham crackers, 1 cup (170g) semi-sweet chocolate chips
• In a medium sized pot over low heat on the stove, melt the marshmallows and butter until gooey. Pour the marshmallow mixture over the cereal & crushed graham crackers, mix until well coated. Transfer to a 9x13 inch pan and press into the pan. Use a little bit of non-stick cooking spray on your hands to press evenly into the pan. Allow the bars to cool.
  1 1/2 bags mini marshmallows, 1/4 cup (57g) unsalted butter

Frosting

• In a mixing bowl, beat the butter with an electric mixer until fluffy - 1 minute. Add in the marshmallow fluff, beat again until smooth. Add in the powdered sugar and vanilla extract, mixing one last time with the mixer.
  1 cup (226g) unsalted butter, 13 oz jar marshmallow fluff, 2 cups (227g) powdered sugar, 1 tsp vanilla extract
• Spread the frosting over the s’mores bars. Cut into squares. Top each with a hershey’s chocolate bar and graham cracker crumbs.
  Hershey’s bars, Crushed graham cracker crumbs