Step 1

Line a rimmed baking sheet with wax paper or parchment paper. I typically use a an 10 by 15 inch baking sheet, but keep in mind that you won't spread the chocolate all the way to the edges.

Step 2

Melt 1 1/2 cups chocolate chips in a large microwave-safe bowl according to package instructions. Spread the melted chocolate chocolate over a wax lined pan. Be careful not to make it too thin. You shouldn't be able to see the wax paper at all. Place the first layer in the refrigerator for about a half hour.

Step 3

Melt the white chocolate chips in the microwave. Then pour in the marshmallow fluff and microwave for about 30 seconds. Quickly spread the marshmallow and chocolate mixture over the hardened first chocolate layer.

Step 4

Crumble the graham crackers and press them into the marshmallow layer. Refrigerate for 30 minutes.

Step 5

Melt 2 cups of chocolate chips and very gently spread it over the graham cracker layer. Put the bark in the freezer for about two hours. Take it out and break it apart.

Step 6

Store in the refrigerator in an airtight container to ensure that your bark stays firm.