This recipes requires CFL graham crackers as an ingredient. Preheat oven to 350 F. Grease an 8x8 square baking pan with butter and line parchment paper. Set aside.

In a medium bowl, whisk together the wheat starch, graham cracker crumbs, baking powder, xanthan gum, pudding and salt; set aside.

In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium-high speed, about 2 minutes. Add the egg, mayo and vanilla extract. Mix until combined.

Add the starch mixture. Mix until combined.

Add about two thirds of the graham cookie dough to your prepared pan and spread it out to a thin layer. Spread the marshmallow creme evenly on top -- it is sticky so lightly grease your fingers or a spatula to get an even layer. Layer make n mold chips evenly on top. Mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips. There is not enough dough for a single layer, but the goal is to have some chocolate and marshmallow exposed.

Bake the bars for 25-30 minutes or until the top is lightly golden brown. Remove from the oven and place the pan on a wire rack. Cool bars completely.