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1
Preheat oven broiler.
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2
Line a baking sheet with parchment and use a tablespoon of butter to grease the parchment.
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3
Spoon the Fluff onto the parchment.
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4
Wet your hands and pat out the Fluff into a thin layer that nearly covers the baking sheet.
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5
Place the Fluff under the broiler (about 6 inches from the flame) and toast all over; keeping a close eye on Fluff so that it doesn't burn.
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6
Remove the baking sheet from the oven.
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7
Using a spatula, turn in the sides of the Fluff, folding it like a letter, to expose the un-toasted portions.
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8
Add mini-marshmallows to empty spaces on sheet.
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9
Place under the broiler and toast all over, again.
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10
If you prefer more toasty-brown marshmallow than white, repeat as many times as you'd like.
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11
Remove from the oven and let cool completely.
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12
Put the graham crackers in a sturdy plastic bag, and crush the crackers into coarse crumbs.
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13
Set out the ice cream for 10 minutes.
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14
Place it in the bowl of a mixer fitted with a paddle attachment.
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15
With the mixer on low, mash the ice cream to loosen it a bit.
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16
Add the toasted Fluff and mix until just blended but not broken down -- you want there to be chewy bits.
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17
If you don't have a mixer, use a firm spatula and mix the Fluff in by hand.
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18
Refreeze in a baking dish for at least 20 minutes.
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19
Reserve toasted mini-marshmallows.
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20
Combine remaining 1/2 cup of butter, chocolate chips and evaporated milk in the top of a double boiler over simmering water.
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21
Cook and stir until melted and smooth, about 5-7 minutes.
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22
Remove from heat.
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23
To serve, sprinkle 1/3 of the graham cracker crumbs evenly among 8 parfait glasses, or any other type of tall glass.
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24
Top with a small scoop of ice cream, then drizzle generously with chocolate, which will harden upon contact with the cold ice cream.
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25
Continue layering in this order, ending with chocolate.
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26
Top with several of the mini-marshmallows, and serve the extra chocolate on the side for guests to top their parfaits as they wish.
