• Make one batch of Raised Mini Donuts, cut them into 2 in [5cm] pieces, and used the large end of a small plain piping tip to cut out the holes (a smaller biscuit cutter or the small end of a funnel will also work). Let cool.

For the Graham Cracker Crumbs

• Adjust an oven rack to the middle position, and preheat the oven to 350F [180C]. Line a baking sheet with parchment paper.
• In a small bowl, combine the graham cracker crumbs and the sugar. Pour the melted butter over the top, and mix to combine.
• Pour the crumbs on the prepared pan, and bake for 6 to 8 minutes, until they are light golden brown and smell toasty. Move to a wire rack and let cool to room temperature. Move the cooled crumbs to a medium bowl, and then toss the warm donuts in the crumbs. Set them on a wire rack to cool completely.

For the Chocolate + Marshmallow Layers

• Dip the top of the cooled donuts in the chocolate. Immediately place a marshmallow (see note above in post) on top to adhere. Let the chocolate set, then toast the marshmallow with a kitchen torch if desired, and eat immediately.