Preheat the oven to 350 degrees. Grease the mini muffin pan.

Make the crust by grinding the cracker crumbs, salt, sugar, and melted butter. Stir in until the crumbs start to stick together.

Add the crumbs to the muffin tin and distribute between the 24 cups. Press the crumbs down gently at the bottom.

Put the pan in the oven and bake for 4-5 minutes, until golden brown.

Remove the pan, top with 3-4 chocolate chips, and half a marshmallow with the cut side down.

Put the oven to broil and put the pan back in. Broil for 1-2 minutes, until toasted to your liking.

Take the pan out of the oven and place a chocolate square on top right away.

Let the cookie cups sit for 15 minutes before taking them out of the tin. Use a butter knife to remove easily.