Preheat oven to 350 degrees F. Coat a bundt pan with non-stick cooking spray.

Remove the biscuits from their cans. Tear each biscuit into two pieces.

Flatten a biscuit piece into a circle. Place some chocolate chips in the center of the circle (about 1/2 teaspoon), Pinch the dough around the chocolate chips to seal them in the dough ball. Roll the dough ball in the graham cracker crumbs. Place the dough ball in prepared bundt pan. Repeat with all remaining dough. Save any leftover chocolate chips and graham cracker crumbs for garnish.

In a small saucepan, melt 1/2 cup butter over medium heat. Add sugar, vanilla, and salt. Cook until sugar dissolves and mixture beings to bubble. {I would start melting the butter while you make the dough balls.} After the butter mixture bubbles, pour it over the dough balls, evenly.

Bake for 30 minutes. The top will be crispy and the butter/sugar will caramelize. Let stand for at least 10 minutes.

In the same saucepan, melt together marshmallow fluff and 2 tablespoons butter. Stir until marshmallow is melted and mixture is smooth.

Turn out monkey break onto a serving plate. Drizzle marshmallow sauce over top of the monkey bread. Sprinkle chocolate chips and graham cracker crumbs over the top of the monkey bread as garnish.