In a large saucepan over medium-low heat, melt the unsalted butter. Stir in the mini marshmallows until the mixture becomes silky smooth and completely combined, about 3-5 minutes.

Remove the saucepan from heat and gently fold in the crispy rice cereal and crushed graham crackers. Mix until everything is evenly coated and well-blended.

On a greased sheet of parchment paper, press the rice cereal mixture into a rectangle approximately ½ inch thick.

Spread your chocolate layer evenly over the pressed mixture. Sprinkle additional mini marshmallows on top.

Starting from the long edge, carefully use the parchment paper to roll the mixture tightly into a log shape.

Wrap your rolled log tightly in parchment paper or plastic wrap and refrigerate for 30-45 minutes until firm. Drizzle melted semi-sweet chocolate over the chilled log and slice into 1-inch rounds.