In a medium size bowl fold 1 cup of marshmallow fluff into the whipped topping until smooth. Then spread a thin layer of the marshmallow mixture on the bottom of a 8x8 glass pan.

Layer graham crackers on top of the marshmallow mixture till you cover the entire bottom. You will have to break up some pieces to make it fit nicely. Layer 1⁄3 cup of hot fudge topping on the graham crackers Spread 1 cup of the marshmallow mixture on top of the fudge topping.

Continue this pattern of graham crackers, 1⁄3 cup hot fudge topping, and 1 cup of the marshmallow mixture until you have 3 layers of graham crackers.

Once you have laid down the last layer of graham crackers, put another 1⁄3 cup of hot fudge topping on and then spread the remaining marshmallow mixture on top. Let the icebox cake sit in the fridge overnight for the best results.

While the icebox cake is in the fridge, cover a baking sheet in parchment paper and spread out the mini marshmallows. Broil the marshmallows until they turn golden brown (about 3 minutes) and save to put on top.

Using 2 graham crackers, put them in a ziplock bag and crush them with a rolling pin until they are about the size of a penny.

Right before serving, place the golden marshmallows, chocolate chips, and graham cracker pieces on top.