Tessa’s Recipe Rundown
Taste: No surprises here… these babies taste just like s’mores!
Texture: The crust is incredibly thick, chewy, crunchy, and buttery while the filling the 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 easier than you might think.
Pros: Perfect way to indulge in s’mores.
Cons: Requires a few special tools (food processor, electric mixer, kitchen torch or broiler, and a candy thermometer).
Would I make this again? Yes!
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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!
Making Marshmallow
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
S’mores Fudge Bars
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
Instructions
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.
These fudge bars look so great!
These look so good! That fudge layer is incredible!
Oh my gosh this looks so good and yes I’d love to see pictures of your home project sometime! You should totally post a picture or two.
Oh my, do not even get me started on how much I completely and utterly and maybe even hopelessly adore s’mores. I need to make these. What a fantastic idea! I’ll likely make them over Labor Day weekend in Maine with the family. Instead of our usual bonfire s’mores, I’ll surprise them with these! Thanks so much for the share. -Rebecca
I so wish that I had a huge plate of these right now!!
OMG do these look GOOD!
These look amazing! Yum!
Ah, the bars look divine! Recently there was a tutorial about painting textured walls on the blog Make It and Love It (www.makeit-loveit.com) that might be helpful for you. I love the color!
These look so good. I love the different layers of flavours and textures. Pinning!
Tessa, I feel your pain with the paint job! I used to use the paint tape and hated all that it is with applying it, the paint seeping under and then ripping it off only to have it take paint with it….until I hired a professional painter to paint my family room.
As I watched them, I asked lots of questions. The trick to making edges and corners perfect is to use an edging brush…ask for one at your paint store. Use it only for edging and cutting in. I have painted many, many rooms since and LOOOOVE to paint! I’ve even earned $$ painting for others (I’m a teacher by profession). You will never use painter’s tape again and will have crisp lines forever.
BTW, those S’Mores Bars look wonderful…a perfect treat for any painter!
These just made my day!!
The are incredible!! I love how all three layers are so thick and the marshmallow topping is perfect and gorgeous!
Good luck with the painting!