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.
Do I need to adjust the marshmallow temperature for altitude? I’m at 4,000′. Thanks!
I don’t know, Jeanette. I’ve never baked at high altitude. Sorry!
Can I make the marshmallow layer without cream of tartar? I can’t easily find that in the county I moved to, but this recipe looks incredible!
Hi Kelsey! I’m sorry but I haven’t tried this recipe without the cream of tartar. Is it possible to order online? Stinks when things are difficult to find :/
These are delicious! Thanks for the recipe!
I’ve made these in the past and they were wonderful! A huge hit. I’d love to make them for my wedding, but in advance. Do you know if these freeze well? 1-3 months in advance. Hopefully someone has tried and they can let me know!
This looks amazing!!!
I usually buy the graham cracker crumbs to make crusts with. Do you know how much 20 graham crackers would be cup wise?
Should be about 1 1/3 cups!
Tessa, if I am making these ahead of time, can I refigetate and then brown the marshmallow fluff when I am ready to serve? I want to make sure the marshmallow won’t be soggy…
Sure, Leah!
My “fudge” was sludge; totally oozy and did not set up. Ideas? I didn’t use chocolate chips: i used chopped semi sweet ghiradelli chocolate.
gorgeous bars, Thanks for sharing the recipe!
can’t wait to try these
I just made these yesterday for my husband’s birthday and they were a big hit! A few things I did:
I bought graham cracker crumbs–so much easier to work with. I doubled the number of crumbs needed for a typical pie crust based on the amount of butter needed. That seems to do the trick.
I also used the new flat jet puffed marshmallows (they are made specifically for S’Mores) and laid them flat in a layer covering the whole thing and then put it under the broiler. Worked amazingly. They were a little sticky to cut but the end result was amazing.
Great recipe, SO rich! We cut our pieces to the size of each marshmallow and that was plenty.
Hi Tessa!
How many cups of graham cracker crumbs is 20 full crackers?
Thanks!