for easy removal.
Set aside 3-4 gluten-free graham crackers for topping.
Add remaining graham crackers to a food processor and process until you have fine crumbs. You will have approximately 3 cups of graham cracker crumbs.
In a medium bowl, add the gluten-free graham cracker crumbs, melted butter, brown sugar, salt and ground cinnamon. Stir until combined.
Press mixture into an even layer in the 9x13" baking dish. Bake at 350F for 10 minutes, until the crust is golden and fragrant.
Reserve one cup each of the chocolate chips and mini marshmallows. Distribute the remaining chocolate chips over the graham cracker crust. Then top with marshmallows.
Bake at 350F for another 10 minutes, until marshmallows are lightly browned. Let cool for a few minutes.
Then, add the remaining chocolate chips and marshmallows to the top.
Break up the leftover graham crackers and sprinkle over the top.
With a kitchen torch, lightly toast the marshmallows. If you don't have a kitchen torch, you can place the bars back in the oven under the broiler for 1-2 minutes until the marshmallows are toasted.
Let cool completely completely before slicing.