Place the graham crackers in a freezer bag. Close the bag tightly and crush with a rolling pin. Put to the side.
Turn stove on to a low heat. In a medium sauce pan, place the heavy whipping cream. Add butter. Slowly add chocolate chips. They will begin to melt. As you stir, the sauce will thicken. Once all the chips have melted, turn the heat off and continue to whisk together for about 5-10 minutes. Set aside.
Take a sharp knife and carefully cut a circular hole in the center of the marshmallow.
Be mindful that going to far will cut a hole in the bottom. Fill with 2 tsp of the crushed graham, then, add ganche to the top of the mallow. Sprinkle with a few crumbs of the grahams. Finish by roasting the mallow with a torch or a lighter ( you know, the long ones you use for your candle wicks that are so low you can possibly do it with a match- those)
Allow for it to cool at least 5 minutes and then bite into that delicious shooter!