Heat oven to 350 degrees.

In a large mixing bowl combine butter, peanut butter and sugars. Mix on medium-low speed for 2 minutes. Add eggs and milk and mix for 1 minute.

In a separate medium-sized bowl combine white rice flour, tapioca starch, xanthan gum, salt and baking soda. Toss to combine and then slowly incorporate the dry ingredients into the butter/sugar mixture.

Add graham cracker crumbs to dough and thoroughly combine.

In a large, 10 x 15 inch sheet pan, completely coated in non-stick cooking spray, spread peanut butter cookie dough out evenly.

Bake for 14-17 minutes, or until almost completely done. Spread entire bag of chocolate chips on almost done cookie crust and return to oven for 3 minutes.

Add marshmallows and return to oven. Place oven on a High broil and broil bars for 2 minutes, paying close attention to them so they do not burn.

Let bars cool completely before cutting. Be sure to use a sharp knife since the marshmallows will be gooey. If you are having trouble cutting the bars without making a sticky mess, refrigerate for at least 4 hours and then cut. Enjoy!