S’mores Fudge Bars

Have you ever painted interior textured walls before? It sucks, big time. Simply taping off the walls isn’t enough to ensure the paint won’t seep through all those little crevices created by the textured surface. We didn’t realize that the first time we tried to paint an accent wall in our master bedroom, of course. It didn’t end well and it took an embarrassingly long time to get around to fixing it. You see, when we moved into the house all the walls were painted a really wonderful light and neutral tan color. It’s really a perfect color. However, we weren’t left with a single drop of any paint.

We had no idea what color was used on the walls, ceilings, baseboards, nothing. In order to fix our first botched paint job, we had to have the paint in our home color matched. Thankfully Home Depot did an AMAZING job (unlike Ace Hardware, who claimed the paint couldn’t be matched) and we finally finished repainting the master bedroom and it looks almost perfect. Yay! That was so much work, I’m not sure if we’ll ever want to paint again. The color is a really beautiful milk chocolate and it goes perfectly with our oatmeal colored tufted headboard. Maybe once the room is finished I’ll share some photos with you all, if you’d like! Have you ever screwed up a DIY project before??

Making and torching homemade marshmallow is fun, as you can see by my Instagram picture. I’ve posted quite a few s’mores recipes over the years and these s’mores fudge bars from Cookies & Cups are definitely worth making. If you really don’t want to make your own marshmallow topping, you can try using store-bought marshmallow cream. The consistency won’t be the same and they might be harder to cut and handle.

4.90 from 19 votes

How to make

S'mores Fudge Bars

Yield: 9 large squares or 18 small squares

Prep Time: 30 minutes

Cook Time: 10 minutes

Inactive Time 1 hour

Total Time: 1 hour 40 minutes

S'mores Fudge Bars have a thick layer of buttery graham cracker crust, fudgy chocolate filling, and a homemade toasted marshmallow topping. Incredible!

Ingredients

Crust:

• 20 full graham crackers
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, melted

Fudge filling:

• 2 cups semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk

Marshmallow topping:

• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract

Directions

For the crust:

1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil.
2. 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. Remove to a cooling rack and let cool completely.

For the filling:

1. In a small saucepan set over medium-low heat, combine the chocolate chips and condensed milk. Heat until the mixture is melted, thick, and smooth, stirring constantly. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.

For the marshmallow topping:

1. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.
2. 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. Immediately remove from heat. Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer. Add in the vanilla and beat until combined.
3. 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 1 minute, or until lightly golden.
4. 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.

Recipe Notes

Slightly adapted from Cookies and Cups

Course : Dessert

Cuisine : American

Recipe by Tessa Arias

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)