Melt chocolate chips in microwave in 30 second bursts, stirring in between.

Whisk milk and butter into chocolate until smooth.

Allow ganache to harden in refrigerator for 1-2 hours or until it reaches a consistency that can be scooped and rolled.

Scoop and flatten chocolate. Place 1-2 mini-marshmallows in the center, then roll chocolate around into a ball.

Roll balls in crushed graham crackers.

Place truffles in an airtight container and store in the fridge.