Use a 9x13 baking dish to prepare the brownies according to the box instructions. Allow the brownies to completely cool before slicing 1 ¼ inch to 1 ½ inch x 1 inch pieces.

In a medium size bowl, mix the whipped topping and marshmallow fluff. It’s okay if a few lumps remain.

Next add the 4 cups of cold milk to a medium size mixing bowl. Using a handheld mixer on low speed, mix together the milk and pudding mixes just until combined and the pudding starts to thicken, about 1 to 1 ½ minutes.

Layer ½ of the brownie pieces into the bottom of a trifle dish. (My trifle dish was 3.25 quart or 104 ounce)

Top the brownie pieces with half of the pudding, use a spoon or offset spatula to spread the pudding.

Sprinkle ½ of the broken graham cracker pieces over the pudding layer.

Top the graham crackers with ½ of the marshmallow mixture. Repeat the layers, and top with the final marshmallow mixture layer with the reserved ½ cup of broken graham crackers. Cover with plastic wrap and chill in the refrigerator for 4 hours. (You can chill the trifle overnight if needed)

Just before serving, top miniature marshmallows. (This part involves using a small blow torch type lighter, so make sure to remove anything flammable before toasting the marshmallows) Carefully use a blow torch type lighter to brown the marshmallows. (You can choose to make the marshmallows as lightly golden or dark as you wish)

Arrange the broken candy bar segments on the toasted marshmallows. Keep refrigerated until you are ready to serve.