To assemble the s’mores, begin by lining an 8×8-inch pan with cling wrap. Arrange four whole graham cracker sheets at the bottom of the pan, and break another sheet into pieces to fill any gaps. Melt the chocolate chips and spread about one-third of the melted chocolate over the graham crackers, creating a thin layer. Next, place the chocolate bars on top of the graham crackers. If you're using the 4.25 oz Hershey’s Dark bars as I did, two bars will fit perfectly on top. If you use a different brand, break the bars to fit the pan. Spread more melted chocolate over the chocolate bars, then layer with marshmallows. For rectangular "Stackers" marshmallows, simply lay them on top of the chocolate. If using regular round marshmallows, cut them in half lengthwise to avoid them being too tall. Top the marshmallows with another layer of melted chocolate, then finish by placing the remaining graham crackers on top. Refrigerate the pan to allow the chocolate to set.

While the chocolate sets, prepare the batter. In a medium bowl, whisk together the flour, baking powder, salt, and sugar. In a separate small bowl, whisk the egg, milk, and oil together. Combine the wet ingredients with the dry ingredients, whisking until smooth.

Once the chocolate is set, carefully cut the large s’more into 36 small squares. Allow the s’mores to sit at room temperature for about 10 minutes before cutting, so the chocolate isn't too cold to cut through. If any squares break apart, simply glue them back together with melted chocolate, ensuring they stay in one piece when frying. Keep the s’mores squares in the refrigerator until you're ready to fry.

To fry, pour the frying oil into a medium saucepan, ensuring it’s about 2 inches deep, and insert the candy thermometer. Heat the oil over medium heat until it reaches 375°F (191°C). Once the oil is at temperature, dip a s’more in the batter, making sure it is fully coated by gently turning it over with your hands. Allow any excess batter to drip back into the bowl, then carefully drop it into the hot oil. Repeat with 3-4 more pieces, frying 4-5 s’mores at a time. Fry for about 2 minutes, or until the s’mores are puffed and golden brown. Keep an eye on them and flip them if necessary to ensure even cooking. Once done, remove them from the oil with a frying skimmer or slotted spoon, and place them on a paper towel-lined baking sheet to drain. Repeat with the remaining s’mores and batter, keeping the oil temperature between 375°F and 380°F (191°C and 193°C). It's important to maintain the oil at the higher end of the temperature range for faster cooking, ensuring the marshmallow stays gooey inside while the outside crisps up.

Serve the deep-fried s’mores immediately for the best experience. Enjoy the crispy, golden exterior with the melty chocolate and gooey marshmallow center!