Into a large mixing bowl, add the rice cereal and graham crackers.

Set aside.

Into a large food storage container with a lid, add the powdered sugar.

Set aside.

In a medium mixing bowl set over a saucepan of barely simmering water, add the butter and peanut butter.

Melt, stirring frequently, until thoroughly incorporated.

Add 6 ounces of the chocolate and melt, stirring until smooth, 2 to 3 minutes.

Pour the chocolate-peanut butter mixture over the cereal and graham cracker mixture.

Using a rubber spatula, gently fold the mixture into the chocolate until all the pieces are fully coated.

Transfer the chocolate-coated mixture into the container with the powdered sugar and secure the lid.

Shake the container to evenly coat the mixture with the sugar (you may need to use your hands or a large rubber spatula to fully combine).

Add the mini marshmallows, dehydrated marshmallows and remaining chopped chocolate and shake to combine.

Store in an airtight container at room temperature for up to 5 days.