Preheat your oven to 375°F and line an 8x8 inch baking pan with parchment paper, allowing some overhang on the sides for easy removal later. While the oven preheats, combine the almond flour, melted coconut oil, maple syrup, molasses, vanilla extract, nutmeg, and salt in a mixing bowl. Stir until the mixture resembles a wet dough with no dry flour streaks. I like to use a sturdy spoon or my hands to really work the ingredients together—this helps distribute the oil evenly throughout the crust.

Transfer the crust mixture from Step 1 into your prepared pan and press it firmly into an even layer, making sure it goes all the way into the corners and edges. Use the bottom of a measuring cup or your hands to create a compact, uniform base. Bake at 375°F for 10-13 minutes until the crust is lightly golden and set but not hard. Remove from the oven and let cool for 15 minutes—this cooling time is important so the crust stays intact when you layer on the toppings.

Lower your oven temperature to 350°F. Sprinkle the chocolate chips evenly over the cooled crust, then top with a layer of mini marshmallows scattered across the surface. Crush the graham crackers into bite-sized pieces and distribute them over the marshmallows. I find that crushing them by hand into uneven pieces gives better texture than making them uniform—some bigger pieces add nice variety. You can sprinkle a few extra chocolate chips on top if you'd like extra chocolate flavor, but it's completely optional.

Bake the assembled bars at 350°F for 10-15 minutes until the marshmallows are puffed and lightly toasted on top and the chocolate is melted beneath. Remove from the oven and allow the bars to cool completely in the pan for about 30 minutes—this cooling time lets everything set properly so the bars hold together when you cut them. Once cool, lift the entire bar from the pan using the parchment paper overhang, then cut into squares.