Coat a small section of a baking sheet with cooking spray and arrange 1 cup of mini marshmallows in a single layer on the greased section. Heat with a kitchen torch until the marshmallows are as toasty as you like them. (The more charred the marshmallows, the smokier the dip will be.)
Add the cream cheese to a medium bowl and beat with an electric mixer on high until light and fluffy, about 2 minutes. Add the marshmallow creme (see Cook's Note), vanilla extract, toasted marshmallows and salt and beat until combined. Then stir in 1 cup each mini marshmallows and 1 cup chocolate chips until combined. Transfer to a 9-inch pie dish.
Put the remaining 1 cup chocolate chips in a microwaveable bowl and microwave until melted, stirring every 30 seconds, about 2 minutes. Drizzle over the dip. Top with the remaining mini marshmallows and torch until toasted.
Serve with graham crackers for dipping.
Marshmallow creme is sticky. Spray your measuring cup and spatula with nonstick cooking spray and it will slide right off.
Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.
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