Let the refrigerated pie crust sit at room temperature for about 10 minutes. Roll out the dough and cut it into 3-inch circles using a cookie cutter.

In a mixing bowl, combine your chopped chocolate bars, miniature marshmallows, and half of the crushed graham crackers. Stir gently until well mixed.

Place a generous tablespoon of the filling in the center of half the dough circles. Moisten the edges with a little water to ensure a good seal.

Top each filled circle with another dough circle. Press down firmly around the edges and use a fork to crimp them, making sure everything is tightly sealed.

Preheat your oven to 350°F. Brush the tops with melted salted butter, sprinkle with the remaining graham cracker crumbs, and bake for approximately 10-12 minutes, until the crust is golden brown and the filling is melted.

Let your hand pies cool for a few minutes on a wire rack. Serve warm, and feel free to offer additional dipping sauces, like chocolate syrup, on the side.