Melt chocolate: Start by placing the semi-sweet chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring after each until it’s perfectly smooth and glossy.

Mix marshmallow filling: In another bowl, combine the mini marshmallows, half of the graham cracker crumbs, and vanilla extract. Stir until everything is well blended, creating a fluffy and sweet mixture.

Form truffle balls: Take small amounts of the marshmallow mixture and roll them into bite-sized balls. Once shaped, lightly coat each ball in the remaining graham cracker crumbs for that classic s’mores crunch.

Dip in chocolate: Carefully dip each rolled ball into the melted chocolate, ensuring they're completely covered. Place the coated truffles on a sheet of parchment paper to set.

Chill: Refrigerate the truffles for about 30 minutes, or until the chocolate coating is firm and delightful to the touch.