In bowl, stir together graham cracker crumbs, icing sugar and butter until combined.

Line each of 16 wells of a mini muffin pan with plastic wrap, leaving about 1 inch overhang.

Divide graham cracker mixture between the wells (about 1 tbsp per well). Using back of teaspoon measure, press onto bottoms and up sides of wells until smooth and compact.

Freeze until firm, about 20 minutes. Peel off plastic wrap and remove cups to plate.

Spoon marshmallow spread into graham cracker cups. Top with a Lindor truffle.

Using kitchen blowtorch, carefully brûlée marshmallow spread until light golden.