1/3 c. butter
1 1/4 c. graham cracker crumbs
3 tbsp. sugar
1 (10 oz.) pkg. lg. marshmallows
1 c. skim milk
1 c. or 6 oz. miniature semi-sweet chocolate pieces
2 c. lite whipped topping
1 tsp. instant coffee

Microwave on high, the butter in a 12 x 8 inch microwave dish, 30-60 seconds or until butter is melted. Stir in crumbs and 3 tablespoons sugar. Reserve 1/4 cup for topping. Press remaining mixture in the bottom of a dish evenly. Microwave on high, uncovered, 2-3 minutes or until hot, rotating dish once or twice. Set aside.

Combine the skim milk and coffee. Add marshmallows in a 2 quart glass mix and pour, bowl. Microwave on high, uncovered, 4-5 minutes or until marshmallows are melted, stirring twice. Refrigerate 30 minutes. Add chocolate pieces, reserving 2 tablespoons for topping. Refrigerate 30 more minutes or until cool. Fold whipped topping into the marshmallow mixture. Pour into the crust. Sprinkle evenly with reserved crumb mixture and chocolate pieces. Cover and refrigerate until set, about 3 hours, or overnight. Cut into squares and serve.