Description
This no‑campfire s’mores treat flips the classic flavors over—chocolate on the outside, gooey marshmallow in the middle, and crunchy grahams throughout. And the best part? You can customize it however you like!
Ingredients
Scale
- 595 g (about 3½ cups) milk chocolate chips
- 85 g (½ cup) white chocolate chips
- 128 g (1 cup) marshmallow fluff
- 3 full graham cracker sheets (about 50 g), crushed
Instructions
- Prep Your Workspace
- Line a rimmed baking sheet (about 10×15 in) with parchment or wax paper. Leave a small border so you have an easy handle for lifting your bark later.
- First Chocolate Layer
- In a microwave‑safe bowl, melt 1½ cups (about 255 g) of the milk chocolate chips in 20‑second bursts, stirring between each, until smooth.
- Pour this melted chocolate onto your prepared sheet and gently spread into an even layer about ¼″ thick. Make sure no parchment shows through. Smooth the surface and chill in the fridge for 30 minutes, until firm.
- Marshmallow‑White Chocolate Swirl
- In a clean bowl, melt the white chocolate chips in 20‑second intervals until just soft. Stir in the marshmallow fluff, then microwave for another 20–30 seconds until you have a pourable, glossy mixture.
- Quickly spoon this over the set milk chocolate, then spread it right to the edges.
- Add Graham Crunch
- Sprinkle the crushed graham crackers evenly across the marshmallow layer, gently pressing them in so they stick. Return to the fridge for another 30 minutes.
- Top with More Chocolate
- Melt the remaining milk chocolate chips (about 2 cups or 340 g) using the same microwave method. Drizzle or spread this final layer over the graham crackers, covering completely.
- Set & Break
- Freeze the bark for at least 2 hours, or until solid. Lift the parchment out, flip it over, peel away the paper, and snap the bark into irregular pieces.
- Prep Time: 20 minutes
- Chilling Time: 3 hours
- Category: Desserts
Nutrition
- Calories: 87kcal
- Sugar: 11g
- Sodium: 22mg
- Fat: 4g
- Saturated Fat: 4g
- Carbohydrates: 12g