While scrolling through Pinterest a few days ago, I saw a recipe like I’d never seen before. I saw a photo of these delectable s’mores fudge bars and knew instantly I’d have to try making these at home. This is most definitely the most impressive s’mores recipe I’ve seen to date.
Now these deliciously gooey bars are not easy to make! They take a little time and a lot of TLC to get just right. The fudge is homemade and so is the marshmallow fluff that goes into this. While these bars are nowhere close to being healthy, it gives me peace of mind that I know what’s going into what I’m eating (even if it IS bad!)
S’mores Fudge Bars, adapted from Handle The Heat
For the Crust:
- 18 full graham crackers
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 stick unsalted butter, melted
For the Fudge Filling:
- 2 cups [1 bag] semisweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
For the Marshmallow Topping:
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 8×8 baking pan
- Candy thermometer
- Electric mixer
1. Start by pre-heating the oven to 350 degrees F. Then, line the baking pan with aluminum foil.
2. Now, we will start making the graham cracker crust. Run the graham crackers through a food processor until very fine. Then add the sugar, salt, and melted butter and continue to run through the food processor. Depending on your food processor this may take a long time to do.
3. Spread the graham crackers out on the baking pan and press to form a firm crust. Then, bake in the oven for 10 minutes. Afterwards, you must let it cool. I actually stuck the baking dish in the fridge for a while to help speed up the process.
4. Time to make the fudge! In a double-boiler, melt the chocolate chips. Once the chocolate chips are liquid, add the sweetened condensed milk. I added it little by little to ensure that the fudge was mixed well. Also, it becomes a little bit harder to stir once you add in the condensed milk so take your time.
5. Spread the chocolate over the cooled graham cracker crust. Then, stick the baking dish into the fridge again.
6. The final and most fun part to make–the marshmallow topping! With the electric mixer, beat the egg whites until soft peaks form. This took about 5-10 minutes, so be patient!
7. On the stove in a saucepan, add the sugar, corn syrup, water, and salt. Cook this until it reaches a temperature of 240 degrees F. Then, you must slowly pour this mixture into the egg whites and start whisking. There is a little skill involved in making this happen, but you can do it!
8. Turn the mixer on medium and mix until it looks like marshmallow fluff. Pretty easy. Then spread this over the fudge layer in the baking dish.
9. Place the baking dish on high in your broiler. Keep in there (about 15 minutes) until the top is golden brown. Then, put the baking dish in the refrigerator. Wait about an hour or two until cutting up into squares.
This recipe makes 9 large squares.
I really enjoyed making these bars, but not as much as I enjoyed watching family and friends devour the bars! The marshmallow topping is DELICIOUS and was definitely my favorite part of the bar. Hope you enjoy making these bars too!Yum