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!
This post may contain affiliate links. Read our disclosure policy.
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.
I too, had the same issue with the crust as Brooke. So disappointed! It seemed like a lot of graham as I was blending them, and I should have trusted my gut as it seemed really crumbly when I was trying to press them into the pan. I would put at least 1 1/2 sticks of butter next time, or maybe just use 10 full sheets of grahams. That crust is pretty thick anyway. Other than that, the fudge and marshmallow topping was tasty!
Thanks for your note! I didn’t have this problem when making the crust but since several people have had this problem I have increased the butter.
These didn’t work so well for me. The crust did not stick together at all. I’ve made plenty of cheesecake graham crusts with my food processor and thought this would turn out… Alas, superfine crumbs extra butter and it was like big chunks of sand under chocolate.
These look incredible! I can’t wait to make!
Oooooh I would love to try these. I don’t usually take shortcuts, but any chance I could use pre-made marshmallow fluff the first time? I actually have some in the house for another recipe but this looks better 🙂 Also, my daughter is a Tessa too! Love the name… and it totally suits her!
These look uh-mazing! I love smores flavors together but never liked how hard the chocolate was. Do you think it would turn out if I left out the corn syrup? Or with what I can replace it? There are a couple of kids in my life that are allergic to corn syrup.
Thanks! I’ve never made the marshmallow fluff without corn syrup but you could definitely try golden syrup (such as Lyle’s) or honey.
These look so good! I think I’m going to try doubling and using a jelly roll pan, so they’ll be thinner and will feed a crowd. Does that sound like it would work?
I’ve never tried that but I think it should work… these are very rich too so you can serve small squares.
WOW these look amazing! I just shared a link on my FB page for these, yum! https://www.facebook.com/photo.php?fbid=10151836534108070&set=a.174654903069.124188.163690253069&type=1
Found these via pinterest and made them today. They are to die for. YUM! Thanks for sharing the recipe!
I’m so happy you liked the recipe!
I just made these last night! They tasted delicious, but the crust was SUPER crumbly & didn’t stick to the fudge layer AT ALL! Any suggestions on how to fix this? I want to make these for a shower in a couple of weeks and want them to look as perfect as yours do.
Thanks!
You could increase the amount of melted butter to add more moisture. Also make sure you are grinding the graham crackers very fine and really pressing the crust mixture firmly into the pan before baking.
These look amazing! I can only imagine sinking my teeth into that thick fudge filling and fluffy marshmallow topping… I’ll bet it’s incredible!
Hi there! My name is Jessica, and I run a food blog called Floptimism where, every Saturday, I write a Weekend Wrap-Up post to share all of my favorite internet finds from the past week. I wanted to let you know that I absolutely loved this post — those s’mores bars, oh my goodness, they look unbelievable! — so much so that I included it in my blog’s Weekend Wrap-Up. I’ve included the link to the post in case you’re interested. Thanks for such a fabulous recipe, and seriously drool-worthy pictures!
http://www.floptimism.com/2013/09/weekend-wrap-up-highlight-reel.html
I only have a hand mixer not a stand mixer, is that an issue?