Preheat oven to 350.
Place graham crackers into a large resealable plastic bag and finely crush them into crumbs.
Combine graham cracker crumbs, powdered sugar and butter in small bowl. Mix well with fork.
Place a small scoop of the crumb mixture in each cup of a mini-muffin pan and press crumbs to form shallow cups.
Bake 4-5 minutes or until the edges are bubbling.
While the crusts are in the oven, break two of the candy bars into pieces that will fit into the cups.
Remove muffin pan from the oven and immediately place one piece of chocolate into each cup.
Cut marshmallows in half using scissors dipped in cold water.
Place a marshmallow half – cut-side down – into each cup.
Return to the oven for 1-2 minutes or until the marshmallows are just slightly softened.
Remove from the oven and cool about 15 minutes.
Carefully remove the cups from pan and allow to cool completely.
Break the remaining chocolate into pieces and place into a glass bowl.
Microwave on high 1-to-1 1/2 minutes, stirring every 20 seconds, until the chocolate is melted and smooth.
Dip the top of each marshmallow in the melted chocolate
