1cupmarshmallow cream/ fluff(sub with 24 marshmallows if using baking method)
Place the graham crackers in a large ziplock and smash them into fine crumbs using a heavy object (roller, servings spoon, or such). It helps to place the bag on a layered hand towel to absorb the impact. Transfer crackers to a medium bowl, add butter and mix with a fork until uniform. Reserve 1 tbsp of the graham cracker crumb.
Transfer graham crackers to a 9×5 loaf pan with filled parchment paper on all sides. Press crackers down using the back of a glass.
Spread a generous layer of marshmallow cream over the cracker mixture.
Top with a generous layer of melted chocolate. Spread to cover marshmallow layer. Sprinkle reserved graham cracker crumb over.
Freeze for 30 minutes, then transfer to fridge. Keep refrigerated
Pre-heat oven to 350F degrees. Follow step 1 and 2. Bake crackers for 8 minutes. Transfer to a cooling rack until cooled. (leave oven on!)
Place marshmallows on top of the baked graham crackers, side by side leaving little to no gap in between each marshmallow (see picture)
Top with a generous layer of melted chocolate. Spread to cover marshmallow layer. Sprinkle reserved graham cracker crumb over. Bake for 10-12 minutes to allow the marshmallow to melt. Transfer to a cooling rack.
When the backed s’mores are cooled, transfer to the freezer for 30 minutes before cutting into bars. Keep dessert refrigerated