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S’Mores Fudge Bars

Indulgent s’mores like you’ve never had them before!

Holding a S'mores fudge bar

Just look at those luscious layers! I’m absolutely in love with these S’Mores Fudge Bars. They might taste even better than the original, in my opinion, and they’re certainly a lot less messy to eat! Let’s take a look at the three components of these decadent dessert bars.

First, there’s the graham cracker crust with a bit of sugar, a pinch of cinnamon, and butter. Next, we have indulgent fudge made of melted chocolate chips and sweetened condensed milk. Finally, the marshmallow fluff. This ain’t the store-bought stuff – it’s all homemade and easier to make than you might think! Take a look at the video below to see how it all comes together.

S'mores fudge bar layers

To get started, preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and set aside. We’ll make the crust first by combining graham crackers, sugar, cinnamon, and salt in the bowl of a food processor and pulsing until finely ground. Add melted butter and pulse until mixture is moistened. Press this mixture into the bottom of the prepared baking pan and bake for 10 minutes. Remove to a cooling rack and let cool completely.

While the crust is cooling, let’s move on to the fudgy filling. This is such a simple filling, but it tastes so good! Combine chocolate chips and condensed milk in a small saucepan set over medium-low heat. Cook until mixture is melted, thick, and smooth, stirring constantly. Then, pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.

Close up of a bite of S'mores fudge bars

Here’s where the magic happens. Don’t be intimidated by making your own marshmallow topping! Start by beating egg whites and cream of tartar in a large bowl until soft peaks form. Set aside. In a small saucepan, combine 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.

Next, start beating the egg whites again, on low speed, while carefully pouring the corn syrup mixture into the bowl. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes. Add in the vanilla and beat until combined. Spread marshmallow topping evenly over the chocolate fudge layer. Optional: Place the pan under the broiler and broil for 1 minute, or until lightly golden.

These dessert bars taste as good as they look! Trust me, your family will be begging you to make these all the time!

S'mores fudge bars

Makes 9 bars

30m prep time

10m cook time

4.8
Rated 4.8 out of 5
Rated by 5 reviewers
Crust:
  • 20 full graham crackers
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 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
  • 2 teaspoons vanilla extract
For the crust:
  1. Preheat oven to 350°F. Line an 8x8-inch baking pan with foil, set aside.
  2. Combine graham crackers, sugar, cinnamon, and salt in the bowl of a food processor and pulse until finely ground. Add melted butter and pulse until mixture is moistened.
  3. Press mixture into the bottom of prepared baking pan and bake for 10 minutes. Remove to a cooling rack and let cool completely.
For the filling:
  1. Combine chocolate chips and condensed milk in a small saucepan set over medium-low heat. Cook until mixture is melted, thick, and smooth, stirring constantly.
  2. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.
For the marshmallow topping:
  1. In the bowl of an electric mixer fitted with the whisk attachment (or use a hand mixer and large bowl), beat the egg whites and cream of tartar until soft peaks form. Set aside.
  2. Combine sugar, corn syrup, water, and salt in a small saucepan set over medium-high heat. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F. Immediately remove from heat.
  3. Start beating the egg whites again, on low speed, while carefully pouring the corn syrup mixture into the bowl.
  4. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes. Add in the vanilla and beat until combined.
  5. Spread marshmallow topping evenly over chocolate fudge layer. Optional: Place the pan under the broiler and broil for 1 minute, or until lightly golden.
  6. Refrigerate 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.

Recipe adapted from Handle the Heat.