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.
I had the same problem Katrina did, except my fudge layer didn’t stick at all to the graham cracker crust. I wonder if the crust might need to still be warm, rather than cooled when the chocolate layer is added. That way the fudge melts to the crust rather than being shocked by the coolness of the crust? Any thoughts? // The rest of the directions and clarity of the recipe are so greatly appreciated! Making the fluff was new to me! Thank you!
I made these for my son’s birthday and they were a HUGE hit. Everyone at the party was standing around with marshmallow on their noses and big smiles on their faces.
Haha!! That’s wonderful. Happy birthday to your son 🙂
Whoa! You fudge bars look like pure art!
I made exactly as stated, and my fudge filling did not stick to the crust throughout the middle. The edges did stick together though. Wondering if you have ever tried putting a thin layer of fluff between the fudge and crust? All the textures were perfect though. Just wondering if you get the chocolate mix really hot when you pour it on the very cool crust?
That’s really strange! I’ve never tried putting a layer of fluff to act as a glue of sorts but it sounds like a great solution to your problem. If I remember correctly, I poured the chocolate fudge filling over the crust immediately after cooking it, so it was hot when it went onto the cooled crust.
To those asking about the fluff: I’ve made it both ways, and the fluff kind of works, but it’s runnier/stickier/messier than the homemade topping… still pretty tasty, though!
Thanks for the helpful feedback!
Would this work using mashmallow fluff?
Merci, vous m’avez bien inspiré, http://www.amusesbouche.fr/article-carres-gourmands-chocolat-coco-121340760.html
Superbe blog, bravo!!
OMG! I just made these and they were a little bit more work than usual but oh my goodness. Homemade marshmallow is worth the work! I also don’t have an electric mixer so everything was done by hand. Talk about a workout haha. But definitely worth the work! Thanks so much for the recipe!!
Any idea why my marshmallow layer came out runny? I’ve baked this recipe three times now, and for some reason, the marshmallow came out runny the past 2. I can’t figure out what I did different.
Still tasted great, though. And everybody loved them.
Hmm my only thought is that maybe the sugar water mixture wasn’t heated to exactly 240°F? Or perhaps the marshmallow mix wasn’t beaten thoroughly enough? It’s difficult to say. I’m glad they still tasted good!
What gorgeous bars with all of the distinct layers!
Omg these look fabulous!! I am insanely jealous of your kitchen torch…and I want to go camping with a Pyrex full of these bad boys in tow.
The kitchen torch is so awesome… you definitely need to add one to your wishlist!
This is late…but a great painting tip for the future! After taping, (and if you have a can of BOTH colors of paint), to a quick 1″ wide strip of paint of the color that is UNDER the paint. Not the new color you are painting, but the color that you’re taping off. That way, when the paint seeps underneath, it’s the color that is supposed to be there! It seals off the tape so that the new color on the next coat won’t seep under. Magic!
That’s exactly what we did!! I’m so happy we found that painting tip before we repainted, it produced PERFECT transitions!