Preheat oven to 325 degrees F

Crush graham crackers and add to medium bowl

Add melted butter and combine well

Firmly pat graham cracker mixture into bottom of 9-inch springform pan

Bake at 325 degrees F for 12 minutes or until lightly brown. Cool completely 

In a large microwavable safe bowl, add the chocolate and whipped topping

Heat in microwave 1-2 minutes, stopping to stir after 30 each second, heat until almost completely melted. Stir until smooth. Set aside for 15 minutes until slightly cooled.

Pour chocolate mixture on top of graham cracker crust

Break graham crackers into rectangles, stand up around edge of pan top-side facing out. Press gently into chocolate mixture. 

Freeze 20 minutes or until filling is firm

Add softened chocolate ice cream to pan, spreading evenly

Freeze at least 4 hours or overnight, until completely firm

Right before serving, heat marshmallow creme in microwave for 30 seconds, stir until smooth, pour over ice cream and spread evenly

Top with mini marshmallows. 

To toast marshmallows use a kitchen torch or place until broiler for 1 minute - watch very carefully

Add chocolate bar pieces and crushed graham crackers to garnish, if desired

Serve immediately

Store leftovers in freezer