Line a 9x13-inch pan with foil or parchment and spray with nonstick cooking spray.

Measure out cereal and place in a large bowl.

Measure out 10 ounces (1 package) mini marshmallows and set aside.

Melt the butter in a large pot over medium low heat.

Add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.

Add cereal and stir to coat with the marshmallow mixture. Immediately pour into prepared pan.

Press firmly to compact. Tip: spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.

Melt 1 ½ cups chocolate chips in a microwave-safe bowl (heat on 50% power for 1 minute, stir, then continue heating in 30 second increments until melted and smooth). Spread the chocolate in an even layer over the cereal treats. Layer with the graham crackers.

Melt 1 ½ cups chocolate chips in a microwave-safe bowl (heat on 50% power for 1 minute, stir, then continue heating in 30 second increments until melted and smooth). Spread the chocolate in an even layer over the graham crackers. Immediately top with remaining mini marshmallows.

Melt remaining 1 cup chocolate chips in a microwave-safe bowl (heat on 50% power for 30 seconds, stir, then continue heating in 30 second increments until melted and smooth). Place melted chocolate in a small Ziploc bag and cut off one tip – drizzle over marshmallows.

Let set until firm then slice into bars. Store in an airtight container for up to 3 days. To freeze, let cool completely then cut into bars and wrap each individual bar in wax paper and freeze in an airtight container for up to 3 months.