S'mores Fudge Bars (Print Version)

Thick graham crust, rich chocolate fudge, and toasted marshmallow combine for a nostalgic dessert bite.

# What You’ll Need:

→ Crust

01 - 308 g graham crackers (20 full sheets)
02 - 50 g granulated sugar
03 - 1/2 teaspoon salt
04 - 170 g unsalted butter, melted

→ Fudge Filling

05 - 226 g semisweet chocolate chips
06 - 265 g sweetened condensed milk

→ Marshmallow Topping

07 - 2 large egg whites
08 - 1/4 teaspoon cream of tartar
09 - 75 g granulated sugar
10 - 168 g light corn syrup
11 - 60 g water
12 - 1/4 teaspoon salt
13 - 1 1/2 teaspoons vanilla extract

# How to Make It:

01 - Preheat oven to 175°C. Line a 20x20 cm baking pan with aluminum foil, leaving an overhang for easy removal.
02 - In a food processor, blend graham crackers, sugar, and salt into fine crumbs. Add melted butter and pulse until mixture is evenly moistened. Firmly press into the base of the prepared pan.
03 - Bake the crust for 10 minutes. Remove from oven and chill in the refrigerator while you prepare the fudge layer.
04 - In a small saucepan over medium-low heat, combine chocolate chips and sweetened condensed milk. Stir constantly until melted and smooth. Immediately pour the chocolate mixture over the cooled crust and spread evenly. Refrigerate while preparing the topping.
05 - In a stand mixer fitted with a whisk attachment, beat egg whites and cream of tartar on medium-high speed until soft peaks form, about 7 minutes.
06 - In a small saucepan over medium-high heat, combine sugar, corn syrup, water, and salt. Bring to a boil and cook until a candy thermometer reaches 115°C. Remove from heat immediately.
07 - With the mixer on low, gradually pour the hot syrup in a thin stream along the side of the bowl into the whipped egg whites. Increase speed to medium-high and whip until thick, glossy, and resembling marshmallow fluff, 6–7 minutes. Beat in vanilla extract.
08 - Spread the marshmallow topping evenly over the chilled fudge layer.
09 - Using a kitchen torch, carefully toast the marshmallow surface until golden brown. Alternatively, broil under a hot oven for approximately 30 seconds, watching closely.
10 - Refrigerate for at least 1 hour. Lift bars out of the pan using the foil. Cut into squares using a hot, clean knife. Serve chilled or at room temperature. Store in an airtight container in the refrigerator for up to 5 days.

# Additional Tips::

01 -
  • Uses everyday pantry items
  • Homemade marshmallow is miles better than store bought versions
  • No campfire needed for true s'mores flavor
  • Each bar is rich and satisfying enough for a crowd
02 -
  • Contains plenty of fiber from whole grain crackers
  • Homemade marshmallow yields a much softer and fresher topping
  • Keeps in the fridge for up to five days with no loss in texture
03 -
  • Always line your pan with aluminum foil for clean removal after toasting
  • For super clean cuts dip your knife in hot water and wipe after each slice
  • Never rush the marshmallow step patience makes the topping fluffy and light

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