A note: Next time I make these, I’m going to spread a very thin layer of marshmallow creme on the bottom cracker, then cover the surface with miniature marshmallows. Then I’ll spread another very thin layer of creme on the top cracker and put it face down on top. The marshmallow creme will secure the mini marshmallows in place, and I think the marshmallows will hold together and not ooze as much when dipped in the chocolate. I’ll put a note here when I try that method! Along those lines, you could use a kitchen torch to toast the top of the marshmallows before adding the top cracker to give the treats a real s’mores taste. Another note: I didn’t try a salted version, but because the marshmallow and almond bark are so sweet, I think a sprinkling of salt—or crushed salted pretzels—would be delicious.more
whole Graham Cracker Squares (two Single Rectangular Pieces Still Stuck Together)
container (7 Ounce) Marshmallow Creme
whole Package Chocolate Almond Barn Or Other Melting Chocolate
Chopped Nuts, Sprinkles, Etc.
Scoop a heaping tablespoon of marshmallow cream onto 8 crackers. Top with the other 8 crackers, pressing gently. Immediately put the sandwiches in the freezer---within a minute of putting the second cracker on top. Freeze for a minimum of 30 minutes to set the marshmallow creme as much as possible. Meanwhile, melt the chocolate in a glass bowl, then set aside to cool, stirring occasionally to keep the chocolate melted. When the chocolate is room temperature, remove the sandwiches from the freezer. One by one, dip the sandwiches in chocolate, allowing excess to drip off. Work quickly, then add on whatever sprinkles you'd like to use. Immediately put the sandwiches back into the freezer to set the chocolate and keep the marshmallow from rebelling and oozing out. Freeze for at least 30 minutes, then you can store the s'mores at room temperature or in the fridge until you're ready to serve!