S’mores Cheesecake Bars

Put the cream cheese in a large mixing bowl and beat with an electric mixer until smooth. Add in the powdered sugar and continue to mix until incorporated. Mix in the Cool Whip and vanilla; beat until no lumps appear. Fold in the miniature marshmallows and chopped chocolate chips.

Line a 9×9 pan with aluminum foil leaving an overhang on opposite sides to lift the bars out when they are done.

Layer about 7 to 8 graham crackers in the bottom of the pan, breaking them as needed to fit. Pour the cheesecake mixture over the graham crackers, and smooth it out with a spatula. Layer the rest of the graham crackers on top. Chill in the freezer for 4 hours, or overnight.

Spread the Marshmallow Fluff on top, smooth it out with a spatula. Toast it with a kitchen torch (optional), or garnish with chopped chocolate chips. Cut and serve.

Refrigerate any leftovers.

Notes:
Requires 4 hours chill time.