1. Preheat the oven to 325(f) degrees. Line an 8-inch square baking dish with parchment paper. 

2. In a small mixing bowl stir together graham cracker crumbs, sugar, butter & vanilla until well combined.

3. Transfer mixture to the prepared baking dish & shape into crust. Freeze as you prepare the brownie layer.

1. In a saucepan over low heat melt together the butter & baking chocolate until silky smooth.

2. Transfer mixture to a medium mixing bowl & let cool slightly. Whisk in the eggs, sugar & vanilla until well combined.

3. Sift in the flour, salt & baking powder. Stir until the batter just comes together. 

4. Pour batter over the prepared graham cracker crust & smooth into an even layer using an offset spatula. Freeze as you prepare the sweet potato layer.

1. In a small mixing bowl whisk together sweet potato pie mix, milk, egg & vanilla. Pour mixture over the brownies & carefully transfer to the oven.

2. Bake for 40 to 45 minutes, until the top puffs & has a slight jiggle in the center.

3. Remove from heat & immediately sprinkle with an even layer of marshmallows. Let stand at room temperature for 30 minutes & refrigerate for 4 hours.

4. Once the bars have fully set carefully remove the brownies from the baking dish. Toast the marshmallows using a kitchen torch until browned. Slice & enjoy!