On low heat, lightly spray a medium sized sauce pan with baking spray.
Pour in the milk chocolate chips. Continually stir the chocolate until melted. Add in the vanilla until well combined.
In a small bowl, combine the mini-marshmallows with the coarsely broken graham crackers.
Remove chocolate and vanilla mixture from the stovetop, and add in the coarsely broken graham crackers and mini-marshmallows.
Stir ingredients until well-coated with chocolate (marshmallows will become sticky). Drop tablespoonfuls of mixture onto a sheet of wax paper or parchment paper. Allow to cool, or place in the refrigerator.
Store inside an air-tight coontainer in the refrigerator for up to 1 week.