Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat the oven to 350°F (177ºC). Line an 8-inch square baking pan with aluminum foil or parchment, leaving enough overhang on the sides. Spray with non-stick spray. Set aside.
In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon. Set aside.
In a large bowl using a handheld mixer or stand mixer, cream the butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract and mix until combined, scraping down the sides as necessary.
Reduce the mixer to low speed and slowly add the dry ingredients to the wet ingredients, mixing until combined.
Press about ⅔ of the graham cookie dough evenly into the prepared pan.
Spread the marshmallow creme on top, using an oiled spatula to smooth it out.
Sprinkle the marshmallow layer evenly with chocolate chips.
Mold the remaining dough into 5 or 6 flat pieces and layer them on top of the chocolate chips.
Bake for 26-28 minutes or until the top is lightly golden brown.
Allow to cool completely on a wire rack before cutting into squares.

For best results, use room-temperature butter and egg. Store in an airtight container for up to 1 week or freeze for up to 3 months.