S’mores Fudge Bars



  • 20 full graham crackers
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 12 tbsp unsalted butter, melted

Fudge Filling

  • 2 cups semisweet chocolate chips
  • 1 can condensed milk

Marshmallow Topping

  • 2 egg whites
  • 1/4 tsp cream of tartar
  • 3/4 cups granulated sugar
  • 1/2 cup corn syrup
  • 1/4 cup water
  • 1/2 vanilla extract




  1. Preheat oven to 350°F. Line an 8×8-inch baking pan with foil.
  2. Place the graham crackers, sugar, and salt in food processor and pulse until finely ground.
  3. Add the melted butter and pulse until moistened.
  4. Press the mixture into the bottom of the prepared baking pan and bake for 10 minutes.
  5. Remove from the oven and place in a cooling rack and let cool completely.


  1. In a saucepan, set over medium-low heat and combine the chocolate chips and condensed milk.
  2. Heat until mixture is melted, thick, and smooth, stirring constantly.
  3. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.


  1. In an electric mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until soft peaks form.
  2. Set aside. In a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a thermometer reads 240°F. Immediately remove from heat.
  3. Turn the mixture on low speed and carefully and gradually drizzle syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff. (about 7 minutes longer). Add in the vanilla and beat until combined.
  4. Spread the marshmallow topping evenly over the chocolate fudge later. Use a kitchen torch to gently torch the marshmallow later until lightly golden or place the pan under the broiler and broil for 1 minute or until lightly golden.
  5. Refrigerate for at least 1 hour before serving. Leftover squares can be stored in an airtight container and refrigerated for up to 5 days.



Original Link: Handle the Heat



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