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Is there anything more quintessentially ‘summery’ than a s’more?
These S’mores Fudge Bars take that classic campfire treat and pack it all into a convenient, easy-to-serve bar form!
Graham cracker crust, a rich and silky-smooth chocolatey fudge filling, all topped off with a homemade marshmallow topping.
I find this recipe super fun to make, and the homemade marshmallow takes it to another level. Homemade marshmallow is so much better than store-bought marshmallow cream, and I promise, it’s easier to make than you might think!
S’mores Fudge Bars are the summertime treat you can enjoy all year long.
Perfect for parties and potlucks, these S’mores Fudge Bars are sure to be a hit.
How to Make S’mores Fudge Bars
What’s the Best Pan for S’mores Fudge Bars?
This recipe uses an 8 by 8-inch pan. This is my favorite pan. I love it for baking brownies, blondies, and practically everything else!
The finishing touch for our S’mores Fudge Bars! I know asking you to make a marshmallow might seem intimidating, but I promise it’s super easy. Just be sure to use a candy thermometer to bring the sugar mixture to exactly 240°F and slowly and cautiously add the mixture to soft peak egg whites. If you really don’t want to make it, you can use marshmallow fluff instead, but it will be sweeter and won’t look as pretty or slice as nicely.
Is the Marshmallow Safe to Eat?
- This marshmallow method cooks the sugar first, so when we add this hot syrup to the eggs, this should raise the temperature to the point where they are safe to consume.
- If you or someone you’re serving is immune-compromised or pregnant, just use an instant-read thermometer to verify that your egg mixture has reached 160°F.
- You could try using pasteurized egg whites from a carton. Just note that we haven’t tested this, so we can’t guarantee that pasteurized egg whites will produce the same results as fresh egg whites.
How to Store S’mores Fudge Bars
These bars can be stored in an airtight container in the refrigerator for up to 5 days.
More Recipes You’ll Love
- No-Bake S’mores Mini Cheesecakes
- S’mores Cookies
- S’mores Pizookies
- S’mores Brownie Bars
- Peanut Butter S’mores Blondies
- 20 full graham crackers
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted
- 2 cups semisweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 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
For 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. Remove to a cooling rack and let cool completely.
For the filling:
- 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:
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.
- 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.
- 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, keeping a close eye on it (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.