Preheat your oven to 350°F (175°C). This ensures that your bars will cook evenly and come out perfectly baked.
Line a 9x13 inch baking pan with parchment paper for easy removal of the bars later. Leave some overhang for easy lifting.
In a medium saucepan over low heat, melt the unsalted butter. Stir occasionally to prevent it from burning.
Once the butter is melted, add the granulated sugar, light corn syrup, and cocoa powder. Stir until well combined and the mixture is smooth.
Remove the saucepan from the heat and add the bittersweet chocolate chips. Stir until the chocolate is completely melted and the mixture is glossy.
In a large mixing bowl, combine the broken graham crackers with the chocolate mixture. Stir until the graham crackers are evenly coated.
Gently fold in the miniature marshmallows, chopped almonds (if using), and semi-sweet chocolate chips. Be careful not to crush the marshmallows.
Pour the mixture into the prepared baking pan and press it down evenly. Use a spatula to make sure it’s flat and compact.
Bake in the preheated oven for approximately 20 minutes, or until the edges are golden brown. The center may look slightly underbaked, but it will set as it cools.
If you’re using white chocolate chips, melt them in a microwave-safe bowl in 20-second intervals until smooth. Drizzle over the top of the bars once they come out of the oven.
Allow the bars to cool in the pan for at least 30 minutes before lifting them out using the parchment paper. Cut into squares and enjoy!
