Slice the jumbo marshmallows in half horizontally, stuff each half with a soft caramel candy, and reassemble securely.

Spread a layer of marshmallow cream on a graham cracker square, place caramel-stuffed marshmallow on top, and cover with another graham cracker.

Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Dip each assembled s’more into the melted chocolate, allow excess chocolate to drip off, and place on a cooling rack.

Refrigerate the coated s’mores for about 15 minutes until the chocolate hardens.

Melt the butter in a saucepan, stir in the soft caramel candies until smooth, and gradually add cream until desired thickness.

Drizzle the warm caramel sauce over the chilled s’mores before serving.