Line a 9x5 inch loaf pan with parchment paper. If making a double batch, opt for an 8x8 or 9x9 inch square pan. Set it aside.

In a double boiler on the stovetop, melt the chocolate chips and coconut oil together, stirring until smooth. Then, remove from heat.

Tidbit: If you don't have a double boiler, you can fashion one using a saucepan and a metal or glass bowl. Simply heat 1/2-1 inch of water in the saucepan until simmering. Place the chocolate chips and oil in the bowl, ensuring it doesn't touch the water, and set it over the saucepan.

Alternatively, you can melt the chocolate in the microwave. Heat it in 30-second intervals, stirring frequently until smooth.

Once the chocolate is melted and taken off the heat, stir in the graham cracker pieces. Let it cool for 3-5 minutes to prevent the marshmallows from melting.

Add the marshmallows and gently mix to coat them.

Spread the mixture evenly into the prepared pan using a spatula.

Decorate the top with additional mini marshmallows, graham cracker pieces, and chocolate chips as desired. Refrigerate until firm, approximately 2 hours.

Once chilled, remove from the pan by lifting out the parchment paper and cut into desired squares.