Preheat the oven to 300 degrees F. Line a straight-sided baking sheet with parchment paper and set aside.
Cut each mini marshmallow in half through the equator. Push a mini chocolate chip, tip-side down, in the center of the cut side of each marshmallow.
Place 2 candies, side-by-side, on each cracker; place on the prepared baking sheet and bake until the candies are just slightly softened, 2 minutes. Remove from the oven and press 1 marshmallow half, cut-side up, onto the top of each candy. Refrigerate until firm, 10 minutes. Store in an airtight container in the refrigerator.
Recipe courtesy of Giada De Laurentiis