In a medium bowl, mix butter, brown sugar, vanilla, salt, flour, milk, 1 cup semi-sweet chocolate chips, and ½ cup mini marshmallows.
Place 4 graham crackers in a zip-lock bag, roll a rolling pin over it to crush the graham crackers. Place in a small bowl.
Use a 1” scoop or small teaspoon, and roll into 1” balls. Then roll all 36 cookie dough balls in crushed graham crackers, and place them on a parchment lined tray.
Freeze for at least an hour.
Once truffles have chilled an hour or more, place a heatproof (metal) bowl, over a small pan filled water. Melt 3 cups of semi-chocolate chips and 3 teaspoons vegetable oil in double boiler. Stir until melted, and using 2 forks dip each truffle, you will need to roll it around until the chocolate coats each truffle.
Place on a parchment lined tray, and sprinkle with mini marshmallows and sprinkle crushed graham crackers right away while the chocolate is melted, go one by one so the toppings stick.
Keep in the fridge on a small plate (covered with a zip-lock bag) until ready to enjoy! They will last a week refrigerated, and I have kept them in the freezer for up to 3 weeks. Keep them in an airtight container or on a paper plate sealed in a zip-top bag.