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.
“20 full graham crackers”…. do you have weight in grams or dimensions? I think sizes may vary.
Hi James! This is an older recipe that needs to be updated with proper metric measurements (it’s on our list!), but I just weighed some graham crackers in my own kitchen, and 20 full-size (2.5×5-inch) graham crackers = about 320 grams. I hope that helps! Happy baking 🙂
thx much! This is very hemlock since then I can use 320g of Graham cracker crumbs I already have.
Perfect! Let us know what you think of these bars once you have given them a try! 🙂
I made these for my cousin last year for Christmas and just realized I never let you know how good they were! Thank you! What a great idea! So nice to see something entirely different than the usual brownies or Rice Krispie squares, although those are very good.
Yay! So glad these were a hit, Jeanette!
Made these for a “Summer Cookie Box” for coworkers and ended up eating a leftover bar…these are insane. Every layer has something to offer – I’m over here trying to pick a favorite and can’t! And they are THICK. I was surprised they went into an 8×8 pan tbh. Should probably stick to 20 squares as I can’t imagine eating 1/9 of the pan in one sitting.
Amazing recipe!
YAY! I’m so happy to hear you loved these bars, Danielle!!
Hello there,
That’s an amazing article about S’mores Fudge Bars.
Keep your good job.
Hi there,
Thanks for your best article about smores fudge bars.
Keep your good job.
Hello Teesa,
That’s great article about smores fudge bar. Keep your good job.
Best recipe ever! They didnt last long……….
My crust turned out much thicker than the picture, I didnt have graham crackers only crumbs so I added to the melted butter. Would be nice to know exactly how many cups are 20 full full graham crackers?
Loved the fudge and fluff topping and the recipe was so easy, but the bottom layer was so crumbly that it just fell apart
Could I just use marshmallow creme for the topping?
This looks so good! What a fun way to put all these classic flavors in one place!
These look ravishing, and I’m going to try out the formula soon. Be that as it may, a large portion of the gear the formula says is required, I don’t really have. In any case, I’ve made Marshmallows previously and they ended up great, so I don’t think a Candy Thermometer is significant.
Additionally, the wafers I’m certain you can granulate by hand, no?
I’m simply attempting to assist others who don’t have the gear as it tends to be very costly to purchase and may put individuals of attempting to make this!!
Try not to be put off!!
The marshmallow topping is the cherry on the top for this dish. Also I was wondering can I use chocolate as a topping ? Let me know