Indulge in these delightful S'mores Fudge Bars that beautifully combine the classic flavors of campfire s'mores in a rich, fudgy treat! Perfect for gatherings or just a sweet craving, these bars are sure to impress.
Tips for Success
Make sure to keep an eye on the chocolate filling as it melts; it can burn quickly! And don't skip the chilling time—it's crucial for the perfect texture.
Your Favorite Part
Trust me, the toasted marshmallow topping is the star of the show—it's so satisfying to make and even more delightful to eat!
Ingredients
- For the Crust:
-
-
-
-
- For the Fudge Filling:
-
-
- For the Marshmallow Topping:
-
-
-
-
-
-
-
Instructions
- Make the crust:
-
Step 1- Preheat the oven: Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil*.
-
Step 2- Prepare the crust mixture: Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Place the pan on a heat pad in the fridge to cool while you prepare the filling.
- Make the filling:
-
Step 3- Combine chocolate and milk: In a small heavy-bottomed saucepan set over medium-low heat, combine the chocolate chips and condensed milk. Stirring constantly, heat until the mixture is melted, thick, and smooth. Don't walk away from it, as it can burn on the bottom quickly. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.
- Make the marshmallow topping:
-
Step 4- Beat egg whites: In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form, about 7 minutes.
-
Step 5- Prepare sugar syrup: Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F, about 8 minutes. Immediately remove from heat.
-
Step 6- Combine syrup with egg whites: Turn the mixer on low speed and slowly but continuously add the syrup, pouring it between the side of the bowl and whisk. Increase speed to medium-high and beat until the mixture is very thick and looks like marshmallow fluff, about 6-7 minutes longer. Add vanilla and beat until combined.
- Assemble:
-
Step 7- Top with marshmallow: Spread the marshmallow topping evenly over the chocolate fudge layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for about 30 seconds, or until lightly golden, checking on it every few seconds (it can burn quickly!).
-
Step 8- Chill and serve: Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Calories: 250, Fat: 12g, Carbs: 35g, Protein: 3g
Cooking techniques
Melting chocolate and preparing a sugar syrup are key techniques in this recipe. Be sure to stir constantly while melting to avoid burning!
Variations or substitutions
Feel free to substitute dark chocolate chips for a richer flavor or use gluten-free graham crackers for a gluten-free version.
Storage tips
Store in an airtight container in the refrigerator for up to 5 days. For longer storage, consider freezing the bars, although the texture may change slightly.
Notes
For a fun twist, add mini chocolate chips or crushed nuts to the fudge filling!
