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1
Preheat oven to 375°F. Roll out each piecrust and trim the edges to form a large square. Cut into 6 equal squares.
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2
Turn the square of dough so it's shaped like a diamond, with one tip at the top and one at the bottom. Spread 1 tablespoon of the marshmallow fluff in each square, forming a thick line from the top corner of the square to the bottom. Sprinkle with mini chocolate chips and graham cracker crumbs. Fold the side corners in and over. Place on a baking sheet. Repeat with remaining dough.
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3
Bake for 15 minutes or until the crust is lightly browned. If desired, dust with cinnamon sugar or powdered sugar.
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