Start by mixing the melted butter and graham cracker crumbs together until evenly combined. Line a 9x13 baking pan with parchment paper or foil (this makes removal so much easier). Press the mixture firmly and evenly into the bottom of the pan. Place the pan in the freezer for about one hour to firm up.

Once chilled, remove the pan from the freezer and let it sit for a few minutes. This will help soften the crust just a tad because if you go in with cookie cutter too soon, it will crumble. Use a mini heart-shaped cookie cutter to cut out the bases. Cutting out the hearts is easy, but you have to carefully push through with your finger to separate the cutter from the graham cracker.

Dip just the bottom of each heart-shaped marshmallow into the melted dipping chocolate. Place it chocolate-side down onto a graham cracker heart. The chocolate acts like glue and holds everything together.

Let the chocolate set completely. You can leave them on the counter, but if you’re impatient like me, pop them back in the freezer for a few minutes to speed things up.

Once the marshmallow is secure, dip the entire s’more bite into the melted chocolate, covering it completely. Place each one on a sheet of wax paper and immediately add sprinkles or your favorite toppings. Let the chocolate harden fully before serving.