Prep the pan: Line an 8x8-inch pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.

Make the crust: Pulse graham crackers into fine crumbs. Stir with melted butter and granulated sugar until the mixture holds when pressed. Press firmly into the pan in an even layer. Chill while you prepare the filling.

Soften the marshmallows: Add 2 cups mini marshmallows to a small saucepan with 1/4 cup heavy cream. Warm over low heat, stirring until smooth. Remove from heat and cool 5 minutes. If using marshmallow crème, skip heating and set aside.

Whip the filling base: In a mixing bowl, beat softened cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth and fluffy, about 2 minutes.

Finish the filling: Beat in the marshmallow mixture (or marshmallow crème) until fully combined. In a separate bowl, whip 1/2 cup heavy cream to soft peaks. Gently fold the whipped cream into the marshmallow mixture. Fold in the remaining 1 cup mini marshmallows for extra pockets, if you like.

Layer and chill: Spread the marshmallow filling over the crust. Smooth the top. Freeze for 30–40 minutes, until the surface feels set but not rock hard.

Make the chocolate topping: In a microwave-safe bowl, combine chocolate chips, remaining 1/4 cup heavy cream, and coconut oil. Heat in 20–30 second bursts, stirring between each, until just melted and glossy.

Top and set: Pour the melted chocolate over the chilled filling. Tilt the pan to spread evenly. Tap to release air bubbles. Freeze 30–45 minutes, until the chocolate is firm enough to slice without shattering.

Slice smart: Lift the slab out using the parchment. Warm a sharp knife under hot water, wipe dry, and slice into bars. Clean and rewarm the knife between cuts for neat edges.

Serve: Let bars sit at room temperature for 5 minutes to soften slightly, then enjoy the crisp top, creamy middle, and crunchy base.