Prep your pan. Lightly grease a 9x13-inch baking pan with butter or nonstick spray. For easy removal, line it with parchment, leaving overhang on two sides.

Measure and set aside. Pour the Golden Grahams into a large mixing bowl. Reserve ½ cup mini marshmallows and a handful of chocolate chips for sprinkling on top.

Melt the base. In a large pot over low heat, melt the butter. Add honey and salt, stirring until smooth. Add all remaining mini marshmallows and cook on low, stirring often, until they’re fully melted and glossy. Take the pot off the heat and stir in the vanilla.

Coat the cereal. Working quickly, pour the melted marshmallow mixture over the Golden Grahams. Use a spatula to fold gently until every piece is coated. Don’t crush the cereal—light hands help preserve the crunch.

Add chocolate last. Let the mixture cool for about 1 minute so it’s warm, not hot. Sprinkle in most of the chocolate chips and fold just a few times. This gives you soft pockets of chocolate without melting everything into the mix.

Press into the pan. Transfer the mixture to your prepared pan. Lightly grease your spatula (or your hands) and press the mixture into an even layer. Don’t pack it too tightly, or the bars will be dense.

Finish and set. Sprinkle the top with the reserved mini marshmallows and chocolate chips. Add a pinch of flaky salt if you like. Let the pan sit at room temperature for 30–45 minutes, or refrigerate for 15–20 minutes until firm enough to slice.

Slice and serve. Lift the slab out using the parchment overhang, place on a cutting board, and cut into squares. Wipe your knife between cuts for cleaner edges.