Preheat oven to 350°F.

Line an 8”x8” baking tray with foil or parchment paper. Spray with cooking spray; set pan aside. (Tip: Use extra foil or parchment paper so that it hangs over both sides. This will make it easy to left the bars out of the pan later!)

Using a food processor or mini-chopper, pulse 10 of the graham crackers until finely ground. Using a medium bowl, combine the graham cracker crumbs, brown sugar and melted butter; stir until well combined.

Press graham cracker mixture into bottom of prepared pan. (Tip: Use a flat-bottomed glass to pack the crust mixture down evenly.)

Bake crust for 15 minutes; remove from oven and let cool.

Meanwhile, using a medium bowl, combine pudding mix and milk; whisk together until well combined and smooth. Place pudding mix in the refrigerator to chill for 5-10 minutes.

Using a medium bowl, add cream cheese, powdered sugar, marshmallow fluff and whipped topping. Stir vigorously (or use an electric mixer) until mixture is smooth; set aside.

Once the crust has cooled and pudding has set up, transfer pudding into pan with the crust. Use an offset spatula to spread the pudding evenly across crust.

Spread the whipped topping mixture evenly on top of the pudding.

Cover lightly and freeze for at least 2 hours, or overnight.

Before serving, break the remaining 5 graham crackers into small pieces. Sprinkle graham crackers and chocolate chips evenly on top of bars.

Lift the bars out of the pan and place on a large cutting board; slice into squares.