Marshmallow Fluff: “widely available at grocery stores” and add link
Coloring: Chefmaster Candy Color (for chocolate only!)
Flavored Meltables: Sweet Tooth Fairy from Michaels (I prefer these over their regular melts)
Instructions
Heat Ghirardelli melts in 30-second intervals in the microwave, stirring between each, until smooth. This usually takes about 1 minute and 30 seconds total. Once melted, stir in candy coloring or flavoring if you’re using any. (Make sure it’s oil-based coloring like Chefmaster—regular food coloring will cause the chocolate to seize.) You can also use Sweet Tooth Fairy flavored melts.
Spoon melted chocolate into each mold cavity, filling it about 1/3 of the way. Tap the mold gently on the counter so the chocolate spreads evenly and coats the entire bottom.
Press a graham cracker square into each mold cavity. Push lightly so that the chocolate rises slightly around the edges.
Pipe a small amount of marshmallow fluff into the center of each cracker. Don’t overfill—when you add the second cracker, it’ll press the fluff down.
Add a spoonful of fruit curd, Nutella, or any other second filling if you’re adding one.
Place the second graham cracker on top and press gently so there’s enough room to add more chocolate around it.
Pour more melted chocolate into each cavity until the crackers are fully covered.
Once all cavities are filled, gently tap the mold on the counter again to remove air bubbles and help everything settle.
If any crackers float to the top, gently press them back down with a fork or knife.
Use an offset spatula to scrape and smooth the backs, cleaning up any extra chocolate along the edges.
Place the mold in the fridge for at least 30 minutes to chill and harden.
Once set, flip the mold onto a parchment-lined tray or cutting board. Use your thumb to gently press the back of each cavity—the warmth from your finger will help release the s’mores.
Melt more chocolate and transfer it to a piping bag or bottle with a fine tip. If you’re adding color, mix it in after melting.
Drizzle the chocolate over each s’more one at a time, then immediately add sprinkles, sanding sugar, cookie crumbs, or any topping. Do this step one at a time since the chocolate will set quickly on the cold s’mores.
To attach a royal icing decoration or other topper, add a small amount of melted chocolate to the back of the decoration and press it onto the s’more.
Move the decorated s’mores to a new tray or board lined with parchment so the drizzled chocolate doesn’t settle and stick to the surface.
Let the s’mores set at room temperature or chill for another 5–10 minutes.
Serve at room temperature for the best flavor and texture.