S'mores Fudge Bars

S'mores Fudge Bars bring all the joy of a campfire classic into your kitchen any time of year. A buttery graham cracker base gets layered with a luscious chocolate fudge center and capped with clouds of homemade marshmallow topping, then toasted until golden. Every bite is gooey, chocolatey, and totally nostalgic.

When I first made these for a family movie night we absolutely devoured the whole pan. Now I make them for picnics and potlucks and they always disappear fast.

Ingredients

• Graham crackers: provide the signature S'mores flavor and crunchy base Choose fresh crisp crackers for the best texture
• Unsalted butter: brings richness and helps the crust hold together Use high quality butter for a deeper flavor
• Granulated sugar: sweetens the crust and marshmallow topping Go for pure cane sugar if available for the cleanest taste
• Salt: balances the sweetness and heightens flavor
• Semisweet chocolate chips: melt into a fudgy thick center Use good quality chips for smoother chocolate
• Sweetened condensed milk: keeps the fudge smooth and rich Always check the date to be sure it is fresh
• Egg whites: whip into the marshmallow base Always use the freshest eggs you can find for maximum volume
• Cream of tartar: ensures the marshmallow stays fluffy and stable
• Light corn syrup: helps the topping stay soft and glossy
• Water: thins the sugar syrup for the marshmallow topping Use filtered water for best results
• Vanilla extract: adds warmth and rounds out sweetness Look for pure vanilla for best flavor

Step-by-Step Instructions

Preheat Oven:

Heat your oven to 350 F or 175 C to set up baking conditions for an even golden crust

Prepare the Crust:

Crush graham crackers into fine crumbs using a food processor Then add sugar salt and melted butter Pulse until everything is moistened and uniform Press firmly and evenly into your foil lined baking pan This creates a sturdy base for the layers

Bake the Crust:

Set the pan in the oven and bake for 10 minutes Remove and chill in the fridge so the crust fully sets This helps keep it crisp even under the gooey filling

Make the Fudge Filling:

Combine chocolate chips and sweetened condensed milk in a heavy saucepan over medium low heat Stir constantly until the chocolate melts and the mixture is glossy and thick Immediately spread this fudge over the cooled crust cooling in the fridge helps each layer stay distinct

Make Marshmallow Topping:

Using a stand mixer whip egg whites and cream of tartar on medium high speed until soft peaks hold This introduces air and creates structure for the marshmallow

Cook Sugar Syrup:

In a saucepan bring sugar corn syrup water and salt to a boil heat until a candy thermometer reads 240 F or 115 C Watch closely so it does not climb too high

Combine Marshmallow and Syrup:

With the mixer running on low slowly drizzle the hot syrup down the side of the bowl into the egg whites Increase speed and beat until thick glossy and billowy add vanilla at the end Keep whipping until the mixture completely holds its shape like marshmallow fluff

Layer the Marshmallow:

Spread the marshmallow evenly over the chilled fudge layer Smooth the top with a spatula to the edges for a nice presentation

Toast the Marshmallow:

Using a kitchen torch carefully toast the topping in sweeping motions until blistered and golden brown If you do not have a torch set the pan under your broiler for up to 30 seconds watch it the entire time to prevent burning

Chill and Slice:

Refrigerate for at least one hour before slicing into squares This helps the layers set so you get clean bars every time

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My favorite part to make is the marshmallow topping When my kids help we love torching the top together and watching it bubble and brown Their excitement reminds me of camping trips from my own childhood

Storage Tips

Keep finished bars in an airtight container in your refrigerator They will stay fresh for about five days To prevent sticking place parchment or plastic between layers Let them sit at room temperature for a few minutes before serving if you want a softer bite

Ingredient Substitutions

If you are out of graham crackers try digestive biscuits or vanilla wafer cookies for the crust Milk chocolate chips can be used instead of semisweet for a sweeter taste If you need a gluten free version look for certified gluten free graham crackers

Serving Suggestions

Serve these fudge bars at room temperature for the ultimate creamy marshmallow pull Or chill and take along to picnics barbecues or birthday parties They pair perfectly with glasses of cold milk or creamy hot chocolate

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Cultural and Historical Context

S'mores date all the way back to early American campfire cookouts and the tradition has been loved for generations Making them at home allows everyone to enjoy those nostalgic flavors no matter the season or the weather outside

Recipe FAQs

→ How should I toast the marshmallow topping without a torch?

Use your oven's broiler and carefully watch the bars, toasting until the marshmallow is light golden brown, usually in about 30 seconds.

→ Can I substitute milk chocolate for semisweet chocolate?

Yes, you can use milk chocolate chips for a sweeter taste. Adjust the amount slightly for preferred sweetness and texture.

→ What's the best way to cut clean bars?

Dip your knife in hot water and wipe it clean between slices to achieve neat, even squares without sticking.

→ How should these bars be stored?

Store them in an airtight container in the refrigerator for up to five days to keep the texture and flavors fresh.

→ Are there any tips for making the marshmallow topping?

Use a stand mixer for fluffy results, add syrup slowly for stability, and whisk until glossy and thick for optimal topping texture.

→ Can these bars be made ahead?

Yes, prepare and refrigerate up to a day ahead. Toast the marshmallow layer just before serving for best flavor and appearance.