Preheat oven to 350 °F

Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter in a small bowl. Mix well with fork.

Place a small scoop of crumb mixture in each cup of a mini-muffin pan. Press crumbs to form shallow cupa. Bake 4-5 minutes or until edges are bubbling.

While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven; cool 15 minutes. Carefully remove cupa from pan. Cool completely.

Break remaining candy bars and place in 1-cup prep bowl. Microwave on high 1 minute to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes - 1 hour or until set.

Store in an airtight container for up to 1 week.