S'mores Bark

3 1/2 c. chocolate chips, divided (I use half milk and half semi-sweet)

3/4 c. white chocolate chips

1 (7 oz.) tub of marshmallow cream

4 full sheets of graham crackers


Line a large baking sheet with parchment paper; set aside.  Melt 1 1/2 cups of chocolate chips in the microwave, stirring every 30 seconds, until melted.  Pour onto the parchment-lined pan and spread out into an even layer.  You don't want it too thin or too thick.  Refrigerate for at least 30 minutes or until firm.


Next, melt the white chocolate chips in the microwave, stirring every 30 seconds until melted.  Add the marshmallow cream to the white chocolate and microwave for about 15 more seconds, then stir until smooth and creamy.  Spread over hardened chocolate layer.  Immediately break graham crackers into chunks and press into the marshmallow layer.  Refrigerate for at least 30 minutes or until firm.


Last, melt the remaining 2 cups of chocolate chips in the microwave, stirring every 30 seconds, until smooth and creamy.  Carefully spread over mallow/graham cracker layer.  Refrigerate until firm, about a few hours, then cut into chunks and serve.  Store S'mores Bark in the refrigerator or freezer.