Add whole milk, light brown sugar and cocoa powder, bring to a low boil. Allow to boil for one minute before removing from heat and stirring in peanut butter, vanilla and fine sea salt.
Place Golden Grahams in a large mixing bowl and pour chocolate mixture over the top, gently tossing until combined.
Spoon onto a parchment paper lined baking sheet, topping each with several mini dehydrated marshmallows.
When cookies are cool to the touch, but still tacky, gently dip the bottoms in graham cracker crumbs.
Allow to cool fully or even refrigerate, before eating.
If you've tried this recipe, come back and let us know how it was!