Preheat the oven to 350 degrees. Line a 9x9 pan with tinfoil, leaving enough overhang that you can use it as handles to pull out the bars after they bake.

In a stand mixer, mix together the cookie dough and graham cracker crumbs (I put my whole graham crackers in the mixer first and let it run until they were crushed, than added the cookie dough. It. . . . definitely made a mess, but it was also fast).

Divide the dough in half and press one half of it into the bottom of the pan. Place the chocolate bars on top (I broke mine into squares and spread them evenly across the cookie dough).

Spread the marshmallow fluff over the top of the chocolate with a spoon (I sprayed my spoon with cooking spray to keep the fluff from sticking to my spoon).

Tear off a long sheet of plastic wrap and place the other half of the cookie dough on one side. Fold the free end of the plastic wrap over the top and, with a rolling pin, roll the dough into a square the size of your pan.

Carefully remove the dough from the plastic wrap and place the dough on top of the marshmallow fluff.

Bake for 30 minutes, until the top is golden brown. Let sit for about 45-60 minutes before removing from pan and slicing.

Eat the leftovers by yourself for breakfast the next morning. Regret nothing.