Line a 9x5-inch loaf pan with parchment paper. Set aside.

In a medium bowl, add the peanut butter, honey, and vanilla extract. Stir together with a spatula until well combined.

Put 4 of the graham cracker sheets in a food processor or blender, and blend until you have graham cracker crumbs. You should have a heaping half cup of crumbs. If you don’t have a blender or food processor, you can put them in a sealed plastic bag and crush with a rolling pin, just make sure you crush them finely.

Add the graham cracker crumbs, oats, and sea salt to the peanut butter mixture. Stir until well combined.

Transfer half of the mixture to the prepared pan. Press evenly into the bottom of the pan.

In a medium microwave safe bowl, combine the chocolate chips and coconut oil. Place in the microwave and heat in 30 second intervals, or until smooth. Stir well. Set aside.

Spread the marshmallow cream on top of the peanut butter oat layer. It is sticky but spread as best as possible with a spatula or butter knife.

Pour half of the chocolate overtop of the marshmallow layer. Spread with a spatula so the chocolate is in an even layer. Take one graham cracker sheet and crumble it over the chocolate.

Gently press the remaining peanut butter oat graham mixture over the top of the bars.

Pour the remaining melted chocolate over the top and evenly spread with a spatula. Crumble the remaining graham cracker sheet over the top and sprinkle with flaky sea salt.

Cover the pan with plastic wrap and place in the refrigerator. Chill the bars for at least 3 hours before cutting. When chilled completely, cut into bars and enjoy!