Preheat oven to 350°F. Line a 9×9 inch square baking pan with parchment paper. Set aside.
In a large bowl, cream the Crisco All-Vegetable Butter Flavor Shortening and brown sugar together on medium-high speed, about 2 minutes. Add the egg and pure vanilla extract and beat until combined.
Whisk the flour, graham cracker crumbs, Clabber Girl Baking Powder, and salt together in a medium bowl. Pour the flour mixture into the wet ingredients and then beat on medium speed until combined.
Press 2/3 of the graham cookie dough into prepared pan.
Spread the marshmallow creme evenly on top.
Layer chocolate chips evenly on top.
Mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips, so some chocolate chips/marshmallow will be exposed.
Bake the bars for 25-30 minutes. Remove from the oven and place the pan on a wire rack. Cool bars completely.
Lift the bars out using the parchment paper and cut into squares.
Cover and store leftover bars at room temperature for up to 1 week.
