S’mores Fudge Bars
These s’mores fudge bars stack a buttery graham cracker crust, a rich semisweet chocolate fudge layer, and a glossy homemade marshmallow topping toasted golden under the broiler. No campfire required just a saucepan, a stand mixer, and one 8×8-inch pan.
Ingredients
For the Crust
- 20 full graham crackers 308 g
- 1/4 cup granulated sugar 50 g
- 1/2 teaspoon fine sea salt
- 12 tablespoons unsalted butter melted (170 g)
For the Fudge Layer
- 1½ cups semisweet chocolate chips 226 g
- 3/4 cup + 1½ tablespoons sweetened condensed milk 265 g
For the Marshmallow Topping
- 2 large egg whites room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup + 2 tablespoons granulated sugar 75 g
- 1/2 cup light corn syrup 168 g
- 1/4 cup water 60 g
- 1/4 teaspoon fine sea salt
- 1½ teaspoons vanilla extract
Instructions
- Prep pan: Preheat oven to 325°F (165°C). Line an 8×8-inch pan with parchment paper and lightly grease.
- Make crust: Crush graham crackers into fine crumbs. Mix with sugar, salt, and melted butter. Press firmly into pan and bake for 10 minutes. Cool slightly.
- Make fudge layer: Melt chocolate chips with sweetened condensed milk over low heat until smooth. Spread over crust. Chill for 1 hour until firm.
- Make marshmallow topping: Whip egg whites and cream of tartar until foamy. Heat sugar, corn syrup, water, and salt to 240°F (soft-ball stage). Slowly pour into egg whites while mixing, then whip until stiff peaks form. Add vanilla.
- Assemble: Spread marshmallow over chilled fudge layer and create peaks.
- Toast: Broil for 1–2 minutes until golden brown, watching closely.
- Slice: Cool completely, lift out, and cut into 16 bars.
Notes
- Always chill the fudge layer fully before adding marshmallow.
- Watch the broiler constantly — it browns very fast.
- Use a metal pan for best texture and even baking.
- Warm knife between cuts for clean slices.