Place the graham crackers in a food processor and pulse until they are finely crushed into crumbs. Alternatively, you can place them in a sealed ziplock bag (inside a second bag for extra security) and crush them with a rolling pin. Scoop out 1/4 cup of the crumbs and set this amount aside—these will be used to top the truffles later.

In a mixing bowl, combine the remaining graham cracker crumbs (after setting aside 1/4 cup) with the marshmallow creme. Stir until the mixture is fully combined. If the marshmallow creme is too sticky to mix easily, gently warm it in the microwave until it becomes more spreadable and mixable.

Scoop out portions of the graham cracker and marshmallow mixture using a small cookie scoop or tablespoon. Roll each portion into a ball with your hands and place them onto a lined baking sheet or large plate. Chill the rolled balls in the freezer for about 20 minutes, or until they are firm and set. I find wearing gloves helps when rolling the balls, since the mixture can be quite sticky.

In a microwave-safe bowl, melt the chocolate in 20–30 second intervals, stirring in between, until fully smooth and melted. Line a large plate or small baking sheet with parchment paper. Using a fork, dip each chilled truffle ball (from Step 3) into the melted chocolate, ensuring it is fully coated. Place the chocolate-dipped truffle onto the lined plate. Sprinkle with the reserved graham cracker crumbs and, if desired, a pinch of flaky salt for extra flavor.

Chill the chocolate-dipped s'mores truffles in the refrigerator for about 15 minutes, or until the chocolate coating is set and firm. Store the finished truffles in an airtight container in the fridge until you are ready to enjoy them.