1. Prepare the Baking Sheet

Line a rimmed baking sheet with wax paper or parchment paper. A 10×15-inch baking sheet works well, but don’t worry if the chocolate doesn’t spread all the way to the edges.

2. First Layer – Melt Milk Chocolate

Melt 1 1/2 cups of milk chocolate chips in a microwave-safe bowl according to the package instructions. Once melted, spread the chocolate evenly over the prepared baking sheet, making sure it’s thick enough that you can’t see the wax paper beneath it. Refrigerate for about 30 minutes to allow it to harden.

3. Second Layer – White Chocolate and Marshmallow

Melt the white chocolate chips in the microwave. Then, add the marshmallow fluff and microwave for an additional 30 seconds. Quickly spread the marshmallow-chocolate mixture over the cooled milk chocolate layer. Return to the refrigerator for 30 minutes.

4. Add the Crunch – Graham Crackers

Crumble the graham crackers and press them into the marshmallow layer to add a crunchy texture. Refrigerate for another 30 minutes to allow the layers to set.

5. Final Layer – Melt Milk Chocolate

Melt the remaining 2 cups of milk chocolate chips. Gently spread the melted chocolate over the graham cracker layer, ensuring an even coating. Place the baking sheet in the freezer for about two hours to let the chocolate firm up.

6. Break Into Pieces

Once fully set, remove the bark from the freezer and break it into pieces of your desired size.

7. Storage

Store the S’mores Chocolate Bark in an airtight container in the refrigerator to keep it firm and fresh.