Preheat the oven to 350 degrees F.

Allow the puff pastry to thaw until it's easy to handle but still cold. Unfold it into a large rectangle.

Place chocolate, marshmallows, and approximately 1 1/4 sheets of graham crackers in the center.

Cut 1-inch sections from the center out.

Carefully remove the top two and bottom two pieces.

Fold the top piece down and start braiding, taking one piece at a time, overlapping and alternating. Finish by tucking in the bottom. Brush with the whisked egg.

Sprinkle with mini chocolate chips and graham cracker crumbs. Bake for 20-25 minutes or until golden brown.

In a small bowl, mix powdered sugar and water until it forms an icing. Once the pastry has cooled slightly, drizzle it with the icing. *Adjust the icing consistency by adding more powdered sugar if too runny or 1 teaspoon of water at a time if too thick.