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two s'mores fudge bars stacked on top of one another, with more bars in the background.
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S'mores Fudge Bars

S'mores Fudge Bars have a thick buttery graham cracker crust and a rich, fudgy chocolate filling, all topped with homemade toasted marshmallow. A delicious treat to fill you with summertime nostalgia anytime throughout the year!
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 20 minutes
Inactive Time 1 hour
Total Time 1 hour 55 minutes
Servings 16 bars
Author Tessa Arias

Ingredients

For the Crust:

  • 20 (308 grams) full graham crackers
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 teaspoon salt
  • 12 tablespoons (170 grams) unsalted butter, melted

For the Fudge Filling:

  • 1 ⅓ cups (226 grams) semisweet chocolate chips
  • 3/4 cup + 1 ½ tablespoons (265 grams) sweetened condensed milk

For the Marshmallow Topping:

  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup (75 grams) granulated sugar
  • 1/2 cup (168 grams) light corn syrup
  • 1/4 cup (60 grams) water
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract

Instructions

Make the crust:

  • Preheat the oven to 350°F. Line an 8x8-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. Place the pan on a heat pad in the fridge to cool while you prepare the filling.

Make the filling:

  • In a small heavy-bottomed saucepan set over medium-low heat, combine the chocolate chips and condensed milk. Stirring constantly, heat until the mixture is melted, thick, and smooth. Don’t walk away from it, as it can burn on the bottom quickly. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.

Make 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, about 7 minutes.
  • 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, about 8 minutes. Immediately remove from heat.
  • Turn the mixer on low speed and slowly but continuously add the syrup, pouring it between the side of the bowl and whisk. Increase speed to medium-high and beat until the mixture is very thick and looks like marshmallow fluff, about 6-7 minutes longer. Add vanilla and beat until combined.

Assemble:

  • 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 about 30 seconds, or until lightly golden, checking on it every few seconds (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.

Video

Notes

*This recipe includes a step to torch/broil the bars. Be sure to use aluminum foil and not parchment paper to line your pan. Parchment paper will light on fire!