To make the graham cracker crust

1. Preheat the oven to 350 F and line an 8×8″ baking dish with lightly greased parchment paper.
2. Combine the ingredients for the crust in a large bowl and stir until fully incorporated. The batter should be fairly wet and sticky.
3. Press the batter into the baking dish until it evenly covers the bottom. Transfer to the oven and parbake for 10 minutes. The crust will not be baked through yet.
4. Remove the pan from the oven and set aside, allowing the crust to cool.

For the brownie layer

1. Prepare the brownies as directed. I used a boxed brownie mix to simplify the recipe.
2. Carefully add the brownie batter over the crust, using a spatula to evenly press the brownie batter down.
3. Transfer to the oven and bake for 25-28 minutes or until a tooth pick inserted comes out clean. Remove from the oven and allow to cool to the touch.

For the marshmallow

1. Pour 1/2 cup of water into a small bowl and sprinkle the gelatin over top. Stir gently to ensure the gelatin is combined. Set aside.
2. Using a medium-sized pot slowly heat the honey combined with the other 1/2 cup of water. Slowly bring the temperature to 235-240 F degrees on low heat. Remove from heat immediately once the mixture comes to temperature.
3. Slowly add in the honey mixture to the gelatin mixture as you whisk on high with either an electric hand mixer or a stand mixer. Add the vanilla. Continue whisking on high, until stiff peaks start to form in the marshmallow mixture.
4. Pour the mixture over the prepared brownies and place in the fridge to harden for 3-4 hours or until soft and springy to the touch.
5. Slice into 9 bars (or 18 for smaller servings) and enjoy chilled!