Place all but 2 graham crackers into a blender or food processor and pulse until fine crumbs form. Transfer the crumbs to a bowl, stir in the salt, and set aside. Reserve the remaining graham crackers for garnish.
Preheat your Blackstone griddle to low heat. Place a small saucepan or pot on the griddle and melt the butter.
Assemble the burritos by placing 4 chocolate squares in the center of each tortilla. Cut the marshmallows in half and layer them over the chocolate. Roll each tortilla tightly into a burrito.
Brush a little melted butter onto the griddle and sprinkle with some of the graham cracker crumbs. Place the burritos seam-side down and cook for about 2 minutes. Brush the tops with more melted butter and sprinkle with additional graham cracker crumbs.
Turn off the heat, carefully flip the burritos, and cook for another 2 minutes, or until both sides are golden brown and crispy.
Transfer to a serving plate. Drizzle with chocolate syrup, top with the remaining crushed graham crackers, add a dollop of whipped cream, and serve warm.
