Chocolate Dipped S'mores

These are sorta like homemade mallowmars, but much much better!  They are labor-intensive, but worth it!

• 32 graham crackers, broken carefully in half width wise (makes 64 smaller squares-will take about 2 boxes)
• 3 boxes Baker's semi-sweet chocolate squares-divided in half
• Full recipe of homemade marshmallows
• 1 tub frozen Cool Whip
• 3 squares Baker's semi-sweet chocolate

1. Dump the Cool Whip and 3 chocolate squares in a microwaveable bowl
2. Microwave 30 seconds, stir, then continue in 30 second intervals until everything is melted when stirred (about 1 1/2 min total)
3. Put ganache in the fridge to set up
4. Meanwhile, make marshmallows according to recipe
5. As marshmallows are mixing, carefully spread ganache on all of the graham crackers (does not have to be neat, everything will get hidden)
6. Put the marshmallow mixture into a lightly Pam sprayed zip-top bag fitted with a round pastry tip
7. Pipe marshmallows on half of the graham crackers, trying to stay on the cracker and not ooze over the edge (don't worry if you do)
8. Sandwich the graham crackers together, and press lightly, trying not to break the crackers or overflow the marshmallow
9. Place s'mores on a baking sheet lined with wax paper.
10. Melt 1 1/2 boxes of chocolate squares as directed on box.
11. Dip s'mores one at a time into chocolate, use offset spatula to spread chocolate over sides of s'mores. (Leave top uncoated)
12. Flip the s'mores over and let them set up overnight
13. The next day, repeat the process this time dipping only the uncovered side, and touching up any holes or gaps

14. Let the s'mores set up 6 hrs-overnight and then package them in an airtight container for 1-2 weeks