Tessa’s Recipe Rundown
Taste: All the s’mores flavors, no campfire required.
Texture: The crust is incredibly thick, buttery, and chewy, while the filling is rich and fudgy and the topping is sticky and gooey. A great array of textures in every bite!
Ease: The marshmallow topping might seem intimidating, but I promise, it’s super simple.
Pros: Classic summertime flavors packed into an easily transportable bar form.
Cons: This recipe will dirty a few dishes, but it’s totally worth it!
Would I make this again? Yes!
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Is there anything more quintessentially ‘summery’ than a s’more?
Some of my fondest food memories involve the nostalgic flavor combination of chocolate + graham cracker + marshmallow. So much so that I’ve created many s’mores recipes, like my S’mores Cookies and No-Bake S’mores Mini Cheesecakes.
Like those recipes, these S’mores Bars are simple to make and huge crowdpleasers with adults and kids alike – and bonus, no campfire is needed! This is definitely one of my favorite summer treats.
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These S’mores Fudge Bars take that classic campfire treat and pack it all into a convenient, easily transportable, easy-to-serve bar you can enjoy year-round.
Deliciously buttery graham cracker crust, rich and silky-smooth chocolaty fudge filling, and perfectly sweetened homemade marshmallow topping. Plus, we get to use a kitchen torch, which is always a win!
The homemade marshmallow topping is so much better than store-bought marshmallow fluff, and I promise, it’s easier to make than you might think.
S’mores Fudge Bars are fun, adorable treats you can enjoy all year long. I hope you give this recipe a try for your next BBQ, cookout, or potluck!
Sprinkle of Science
How to Make S’mores Fudge Bars
Graham Cracker Crust Variations for S’mores Bars
Graham crackers are the classic s’mores cookie of choice, but if needed, use the same amount by weight of digestive biscuits, shortbread, gingersnaps, Biscoff cookies, or any crunchy cookie you like! Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough melted butter until it holds together when pressed.
Crust Tips
Ensure your crust is firmly packed into your pan. The tighter the crust, the less likely it is to crumble. The bottom of a measuring cup or a tart tamper makes easy work of this.
Chocolate Fudge Layer
Feel free to use any type of chocolate you prefer for the chocolate layer. Both chocolate chips and baking chocolate work just fine here. I prefer to use semi-sweet, but milk or dark will also work – just note that this will alter the overall sweetness level of the bars. Learn more about Chocolate in Baking here.
Leftover Sweetened Condensed Milk
- If you can find it, grab a pouch of sweetened condensed milk instead of a can – they’re perfect for recipes like this! I found mine at Fry’s / Kroger, but they’re also available at Walmart, or easily available online here.
- If you buy a can of sweetened condensed milk, you will have about ⅓ of the can left over.
- You can freeze it for another use by placing it in an airtight container for up to 3 months.
- Alternatively, use the leftovers to try making Thai Iced Tea or Vietnamese Iced Coffee.
Homemade Marshmallow
The finishing touch for our S’mores Fudge Bars! Making marshmallow may seem intimidating, but I promise it’s surprisingly easy. Here are a few tips for homemade marshmallow:
- Be sure to use a candy thermometer to bring the sugar mixture to exactly 240°F, then slowly and cautiously drizzle the mixture in with your soft peak egg whites while your mixer runs on low (to avoid scrambling your egg whites).
- Don’t skip the cream of tartar – this helps stabilize the marshmallow.
Can I Skip the Corn Syrup?
Don’t skip the corn syrup here. Corn syrup is an invert sugar, which means it is liquid at room temperature, preventing grains of sugar from recrystallizing as the marshmallow cools. I haven’t tested any corn syrup substitutes in this recipe, but feel free to experiment with using golden syrup if needed.
Is the Marshmallow Safe to Eat?
- This marshmallow method cooks the sugar first, so when we add this hot syrup to the eggs, it raises the temperature to the point where they are safe to consume.
- If you or someone you’re serving is immune-compromised or pregnant, use a digital instant-read thermometer to verify that your egg mixture has reached 160°F.
- You could also try using pasteurized egg whites from a carton; however, we haven’t tested this, so we can’t guarantee that pasteurized egg whites will produce the same results as fresh egg whites.
Can I Use Marshmallow Fluff Instead?
If you really don’t want to make homemade marshmallow, you can use marshmallow fluff instead; however, it will be much sweeter and won’t look as pretty or slice as nicely. I also haven’t tried torching or broiling store-bought fluff, so I can’t say how well that works.
Tips for Torching or Broiling Your S’mores Bars
- I adore any excuse to break out my kitchen torch because it’s so FUN to use!
- If you don’t have a kitchen torch, you can pop the s’mores bars under the broiler – just watch them super carefully as they can burn in a matter of seconds. If possible, use a Low broil setting and keep the oven door cracked open to observe progress to avoid burning.
- Be sure to use aluminum foil and not parchment paper to line your pan. Parchment paper will catch fire when torching or broiling!
What’s the Best Pan for S’mores Fudge Bars?
This S’mores Fudge Bar recipe uses an 8 by 8-inch pan. This is my favorite pan for these bars, as well as brownies, blondies, and practically everything else! Do not use a glass pan if broiling the marshmallows; the direct heat can cause the glass to shatter.
Can I Double This Recipe?
Sure! Use a 9 by 13-inch pan and simply double all ingredients.
Do I Need a Stand Mixer for S’mores Fudge Bars? Can I Use a Handheld Electric Mixer?
I highly recommend using a stand mixer for the marshmallow portion of these S’mores Fudge Bars. Using a handheld electric mixer is possible, but it will be tricky to carefully drizzle the hot sugar mixture into the egg whites while you continue to beat the egg whites on low to avoid scrambling them. If this is your only option, it’s best to ask someone to assist you with this part.
How to Slice S’mores Fudge Bars
For perfect slices, allow the S’mores Bars to chill fully. Use a sharp knife and run it under hot water, carefully wiping it dry between each cut.
How to Store S’mores Fudge Bars
S’mores Bars can be stored in an airtight container in the refrigerator for up to 5 days.
Can You Freeze S’mores Fudge Bars?
Yes! S’mores Fudge Bars freeze well. Store them in an airtight container for up to one month. Thaw overnight in the fridge before serving. I recommend gently re-torching the top of the bars before serving, to slightly re-crisp the marshmallow.
More Sweet Treats You’ll Love:
- Peanut Butter S’mores Blondies
- No-Bake S’mores Mini Cheesecakes
- S’mores Cookies
- S’mores Pizookies
- Hostess Cupcake Cookies
- Chocolate Frosted Sugar Cookie Bars
S’mores Fudge Bars
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Ingredients
For the Crust:
- 20 (308 grams) full graham crackers
- 1/4 cup (50 grams) granulated sugar
- 1/2 teaspoon salt
- 12 tablespoons (170 grams) unsalted butter, melted
For the Fudge Filling:
- 1 ⅓ cups (226 grams) semisweet chocolate chips
- 3/4 cup + 1 ½ tablespoons (265 grams) sweetened condensed milk
For the Marshmallow Topping:
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup (75 grams) granulated sugar
- 1/2 cup (168 grams) light corn syrup
- 1/4 cup (60 grams) water
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
Instructions
Make the crust:
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil*.
- 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:
- 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:
- 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.
- 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.
- 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:
- 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!).
- 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.
Are these shelf stable so I can sell them for my cottage bakery?
I’d recommend double checking cottage laws in your state, but we suggest keeping these bars refrigerated because of the egg whites in the marshmallow layer and the condensed milk, which, once opened, isn’t shelf stable.
DIsappointed that you went with an app for recipe printing and that your adds have about quadrupled!
I’m making these a second time because everyone loved them. I am wondering if anyone has stretched a single batch into a 9×13? These were super thick, and hard to cut into small servings. I thought I might stretch it into a bigger pan to make them a little more manageable.
We haven’t tried that, but you’re welcome to!
Soooo good! I struggled a bit with the marshmallow, but I know to time it better so the corn syrup mixture doesn’t harden before its fully incorporated. Everyone loved these and said to keep this in the recipe box and to make them again – the sooner the better! Thank you for another delicious reciple!
Yay, so glad these bars were a hit for you, Ellen! 🙂
Love this recipe! So rich and so good! A keeper for sure!
Hi there I was wondering if you can use fluff instead of making the marshmallows I’m going to my cottage and don’t have or want to bring mixer etc. thx can’t wait to try
You could as a last resort, but fluff is very sticky and will be difficult to slice! It has a creamier consistency and will be heavier in mouth-feel. If possible, I’d recommend making the homemade marshmallow for best results. Or, while we haven’t tried this, you could try experimenting with using large store-bought marshmallows and toasting them in the oven/torching them! It won’t be quite the same, but could be a possible alternative when staying at your cottage. Let us know what you end up doing and how it turns out!