**Crust:**

Preheat your oven to 350°F and line a 9x9 pan with If You Care parchment paper.

In a food processor, blend the graham crackers, sugar, and salt until combined. Add melted butter and process until the mixture sticks together.

Press ¾ of the mixture into the pan, ensuring a firm press. Bake for 15 minutes and then remove from the oven.

**Brownies:**

While the crust bakes, mix coconut milk, peanut butter, cane sugar, applesauce, coconut oil, maple syrup, and vanilla in a bowl until smooth.

In another bowl, whisk together flour, cocoa powder, oat flour, baking powder, baking soda, xanthan gum, and salt. Slowly add this to the wet mixture, stirring until smooth.

Fold in mini chocolate chips and let the batter rest for 15-20 minutes.

Pour the brownie batter over the graham cracker crust, smoothing it evenly. Bake for 30 minutes.

Melt ¼ cup mini chocolate chips and spread them over the brownies. Top generously with mini marshmallows, remaining graham cracker crust, and more chocolate chips.

Return to the oven and bake for an additional 7 minutes, then broil for 1-2 minutes (or use a culinary torch) to toast marshmallows.

Let it cool for at least 20 minutes, then remove from the pan and slice.