In a mixing bowl, whisk together the instant chocolate pudding mix and 2 cups of cold milk. Mix for about 2-3 minutes until smooth. Let it rest in the refrigerator for 5 minutes.

Crush the graham crackers into fine crumbs using a rolling pin. Reserve one whole cracker for garnish.

Assemble the parfaits in plastic cups by adding about 3 tablespoons of the chilled chocolate pudding at the bottom of each cup.

Sprinkle a generous layer of crushed graham crackers over the pudding. Follow this with another layer of pudding, using another 3 tablespoons.

Top each parfait with about 1/4 cup of whipped topping.

Sprinkle mini marshmallows over the whipped topping.

Carefully toast the mini marshmallows using a kitchen torch until lightly browned.

Garnish each parfait with a piece of Hershey's chocolate bar and the reserved graham cracker. Serve immediately.