Line an 8x8" baking pan with parchment paper or aluminum foil, set aside.

In a small saucepan, combine chocolate chips, sweetened condensed milk and butter stirring until chocolate is all melted. (If using the homemade version I mentioned above, just melt chocolate and butter in a small saucepan and slowly pour in egg mixture a little at a time to prevent scrambling the eggs.) Add in vanilla.

In a large zip top bag, crush graham crackers into chunks and crumbs. Fold in 1 cup of mini marshmallows and graham crackers chunks. Reserve the crumbs at the bottom of the bag for the end.

Pour mixture into prepared pan. Spread it around to make sure everything is even and level. Sprinkle the top with about 1 tbs of reserved graham cracker crumbs (or more if you'd like). Distribute mini marshmallows on top and press them and graham cracker crumbs down to sink them in a little bit so they stay. Cover tightly and place in the fridge for at least 2 hours to set up.

For best texture, fudge is best served right from the fridge. Do not store at room temperature unless you want soft fudge. Stays fresh for up to 4 days stored in the fridge in an airtight container.