Sprinkle the gelatin over the water in a large mixing bowl and set aside.

In a small saucepan, whisk together the honey, salt, and vanilla. Bring the mixture to a simmer over medium heat. Stir constantly. Wait until the mixture reaches a temperature of 240 degrees F.

Using beaters on medium speed, slowly beat the honey mixture into the gelatin mixture. Pour the honey mixture slowly while beating, this should take about 1 minute.

Once the honey mixture is beat in, continue beating for an additional 8-10 minutes. The mixture should double in volume and become light and fluffy!

Transfer the marshmallow fluff into the pre-baked graham cracker crust. You may have some marshmallow fluff leftover that you can put in another container to eat later!

Allow the marshmallow fluff to set up for 4 hours.

In a small saucepan, melt the chocolate chips over low heat. Stir occasionally.

Spread the melted chocolate over the marshmallow fluff. Allow the chocolate to harden.

Cut and serve!