Mix the graham cracker crumbs with the 3 tablespoons of butter until the graham cracker crumbs are all coated.

When pressed together they will stick to each other.

Using a pastry cutter makes the mixing easy. Alternatively, you can use a fork.

Place two tablespoons of graham cracker mixture into each jar lid and press the crumbs firmly into the lid like you would a pie crust in a pie plate. Using a mini tart shaper helps, using the bottom of s small measuring cup works well also.

Press the graham mix until it's pressed nicely into the lids.

Heat heavy cream for about 1 minute in the microwave then pour the chocolate into the cream, let stand 3-4 minutes. Stir until chocolate if fully melted and then add in 1 tablespoon butter and mix until all smooth.

Fill pie crusts with chocolate mixture. place in the fridge to set quickly or leave on the counter to firm up over a few hours. (the fridge will set the crust more firm than the counter if you like a messier crumbly crust the counter is fine. You can always pop them in the fridge for 15 minutes to chill them if needed)

Place jumbo marshmallows on top of chocolate and toast under hi heat broiler for 1-2 minutes or toast with a torch.