Break the graham crackers into 1-2" pieces, and layer on the bottom of an 8×8 foil pan

Sprinkle mini marshmallows on graham crackers

Sprinkle chocolate chips on mini marshmallows

Repeat with another layer of all three ingredients

Add in a handful of regular size marshmallows

Cover with aluminum foil and place over the fire for 10 minutes

Be sure to closely monitor so that it doesn't burn! As soon as the marshmallows and chocolate is just start to melt, it is done!

Preheat oven to 350°F and Spray a 9" round pan

In a large bowl using handheld or stand mixer, cream the butter and brown sugar together on medium speed. Beat for about 2 minutes until smooth and combined. Add the vanilla extract and egg, beating until combined. Scrape the sides of the bowl down as needed. Set aside.

Toss the flour, graham cracker crumbs, baking powder, and salt together in a bowl until combined. With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix until combined.

Press 2/3 of the graham cookie dough into prepared pan. Spread the marshmallow creme on top. This will be tricky since the marshmallow creme is so sticky, but do the best you can to get an even layer. Sometimes I spray the bottom of a spatula with nonstick spray to spread it around. Sprinkle the marshmallow creme with chocolate chips and marshmallows. Mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips. You won’t have enough dough to make one single layer, so some chocolate chips and marshmallow creme will be exposed. That is ok! You want to see the marshmallow on top. Sprinkle the top of the cookie cake with a few more chocolate chips on top, if you prefer.

Bake the cookie cake for 25 minutes, or until the top is very lightly golden brown. Allow to cool for at least 30 minutes before digging in.

The cookie cake looks and tastes best on the same day. I do not suggest making this dessert ahead of time for an event because the marshmallow becomes too hard overtime. If you need to make it ahead, leave out the marshmallows. They tend to expand and then deflate underneath the dough, which isn’t very pretty after several hours.

Line a 9.5" X 13" sheet with parchment paper and place graham crackers in single layer on the paper.

Place marshmallows in a large, microwave safe bowl and pour the melted butter over them. Stir to coat the marshmallows. Microwave in 30 second intervals until marshmallows are completely melted.

Spray a spatula with non-stick cooking spray, or rub with butter, then use it to spread the melted marshmallows evenly over the graham crackers.

Melt the chocolate in the microwave, stirring every 30 seconds until melted and smooth.

Spread the chocolate evenly over the marshmallow layer.

Place pan in refrigerator to chill for 30 minutes, or until chocolate is hard.

Remove from refrigerator and use sharp knife to cut the bark into pieces.

Enjoy!

Mix CORE POWER and pudding in blender well. Pour into Ninja Creami Pint and freeze for 24 hours.

Place Pint into the Ninja Creami, Spin of Lite Ice Cream. [Respin if needed]

Once creamy, make a hole in the middle and stick the marshmallow puff, chocolate chips and graham crackers inside the hole.

Place back into the Ninja Creami and hit Mix-In's

Scoop & Enjoy!

Line 9"x11" baking dish with parchment paper.

In medium bowl, whisk together pudding mix and milk. Let stand to firm, about 5 minutes. Fold in 1/2 cup cool whip.

Lay 6 graham crackers on bottom of baking dish and top evenly with pudding mixture. Set aside to chill.

In a medium bowl, beat together the cream cheese and marshmallow creme until smooth. Fold in remaining 2 cups Cool Whip and spread evenly over chocolate layer.

Top with remaining graham crackers and cover with foil. Freeze for about 6 hours.

Allow sandwiches to soften at room temperature 15 minutes before eating. Enjoy!