Step 1: Prepare the S’mores Base

1. In a food processor or zip-top bag, crush 8 graham cracker sheets into fine crumbs (1 cup). Set aside ½ cup for topping.

2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, 1 cup crushed graham crackers, 1 tsp baking powder, and ¼ tsp salt until well combined.

3. In a separate bowl, mix ½ cup melted unsalted butter, ½ cup milk, and 1 tsp vanilla extract until smooth. Add to the dry ingredients and stir until a thick, cake-like batter forms.

4. Fold in 1 cup mini marshmallows and 1 cup milk chocolate chips until evenly distributed.

   • Tip: Crush graham crackers finely for even flavor. Mix batter gently to avoid overmixing, ensuring a tender texture. Fold marshmallows and chocolate chips lightly to maintain texture.

Step 2: Prepare the Marshmallow Swirl

1. In a medium bowl, combine ½ cup marshmallow cream and 1 cup thawed whipped topping. Mix until smooth and fully blended.

2. Set aside or refrigerate if not using immediately.

   • Tip: Warm marshmallow cream slightly (10 seconds in microwave) for easier mixing. Fold gently to keep the swirl light and fluffy.

Step 3: Layer in the Slow Cooker

1. Lightly grease a 4-6 quart slow cooker insert with cooking spray or a thin layer of butter to prevent sticking.

2. Spread half the s’mores base batter evenly across the bottom of the slow cooker with a spatula.

3. Spoon dollops of the marshmallow swirl over the batter, covering about half the surface, creating a marbled effect. Do not stir; the layers will meld during cooking.

4. Spread the remaining s’mores batter over the marshmallow swirl, smoothing gently to cover.

   • Tip: Use a slow cooker liner for easy cleanup. Drop marshmallow swirl in small portions for a swirled effect. Spread top batter gently to maintain layers.

Step 4: Slow Cook

1. Cover and cook on low for 2-3 hours, until the base is set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).

2. Check doneness at the 2-hour mark; if the top looks too wet, remove the lid for the last 30 minutes to evaporate excess moisture.

   • Tip: Place a paper towel under the lid to catch condensation and prevent a soggy surface. Avoid lifting the lid too often to maintain heat. Cooking times vary by slow cooker model.

Step 5: Prepare the Topping

1. If desired, toast ½ cup mini marshmallows for garnish: Spread marshmallows on a baking sheet and broil on high for 1-2 minutes, watching closely to avoid burning. Alternatively, use a kitchen torch. Set aside.

2. Crush 3 graham cracker sheets into coarse crumbs (½ cup) for topping.

   • Tip: Toast marshmallows just before serving for best texture. Store untoasted marshmallows and graham crumbs in airtight containers if prepping ahead.

Step 6: Assemble and Serve

1. Turn off the slow cooker and let the dessert cool for 5-10 minutes to set slightly, making it easier to scoop.

2. Scoop the warm s’mores casserole into 8-10 bowls or dessert cups (about ½ cup per serving), ensuring each portion has a mix of graham-cracker base, marshmallow swirl, and chocolate chips.

3. Top each serving with a dollop of whipped topping (about 2 tbsp). Sprinkle with 1 tbsp crushed graham crackers, 1 tbsp milk chocolate chips, and a few toasted or untoasted mini marshmallows.

4. Serve warm for a gooey, campfire-inspired experience. Pair with hot chocolate, coffee, or a dessert liqueur (like Kahlúa) for a cozy vibe.

   • Tip: Swirl whipped topping artfully for a polished look. Serve in wide bowls to showcase the gooey layers and crunchy toppings. Offer extra graham crumbs or chocolate chips on the side for customization.