Begin with a medium sized bowl and fold in 1 cup of marshmallow fluff into the whipped topping until you have a smooth mixture

Then spread a thin layer of the marshmallow and whipped topping mixture on the bottom of a greased 8x8 glass pan.

Next layer graham crackers on top of the marshmallow mixture till you cover the entire bottom of the pan. Note you may have to break up some pieces to make the graham crackers fit nicely.

After that layer add 1/3 cup of the hot fudge topping on top of the graham crackers in the pan.

Then spread 1 cup of the marshmallow mixture on top of the fudge topping.

You will want to continue this pattern of graham crackers, 1/3 cup hot fudge topping, and 1 cup of the marshmallow mixture until you have 3 layers of graham crackers in the pan.

Once you have laid down the third layer of graham crackers, put another 1/3 cup of hot fudge topping and then spread the remaining marshmallow mixture on top.

Chill in the fridge overnight or for at least 12 hours.

For the topping cover a baking sheet in parchment paper and spread out the mini marshmallows. Broil the marshmallows for about 3 minutes until they turn golden brown and save to put on top. Crush up two graham crackers in a ziplock bag to go on top.

When ready to serve place the golden marshmallows, chocolate chips, and crushed graham cracker pieces on top.