Step 1

Preheat oven to 350°F. Spray a mini muffin pan with non stick spray (or use a silicone pan if you have one). Then process graham crackers in a food processor until finely ground. Add powdered sugar and butter and pulse until mixture looks like wet sand.

Step 2

Scoop about a 1 1/2 Tablespoon (or medium cookie scoop) of the graham cracker crumbs into the mini muffin pan. Press crumbs with fingers to form shallow cups. Depending on how much you use, it will fill 24 mini cups. Bake 4-5 minutes or until edges are slightly bubbling. Add a few extra minutes if you'd like them more crisp. Then remove from oven.

Step 3

Place the half of one marshmallow into each cup. Return to the oven and cook for 3 to 5 minutes, or until marshmallows are just slightly softened and golden. Feel free to broil for 1 minute for a toasty marshmallow.

Step 4

Remove from oven and allow to cool for a minute or two. Then place the chocolate on top of marshmallow. If you prefer the chocolate to be toasted, add back to the oven for a couple minutes. Allow to cool slightly and then carefully remove cups from the muffin tins and place on cooling rack. Enjoy while warm.