1. Melt 1 1/2 cups milk chocolate chips (not all of them) in the microwave in 30 second intervals until melted and smooth. Spread over a wax or parchment paper lined baking sheet. Place this layer in the fridge for about 30 minutes or until hard.

2. Melt the white chocolate chips in the microwave then add the marshmallow fluff and microwave 30 seconds more. Stir all together until smooth. Quickly spread this mixture over the milk chocolate layer.

3. Crumble the graham crackers over the marshmallow layer. Refrigerate again for about 30 minutes or until hardened.

4. Melt the other portion of the milk chocolate chips and then pour/spread over the graham crackers. Place the bark in the freezer for an hour or so and then remove and break apart. Keep refrigerated after this.