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This fudge-filled s'mores bar recipe transforms the classic campfire treat into a decadent dessert you can enjoy year-round without building a fire. The combination of buttery graham cracker crust, rich chocolate fudge center, and fluffy toasted marshmallow topping delivers all the nostalgic flavors in a convenient bar form.
I first made these bars for my nephew's indoor birthday party when rain ruined our backyard s'mores plans. The kids actually preferred these to traditional s'mores, and now they're requested at every family function regardless of weather.
Ingredients
- For the Crust: 20 full graham crackers which creates the authentic s'mores base and provides the perfect sturdy foundation
- Granulated sugar: 1/4 cup adds just enough sweetness to complement the buttery graham flavor
- Salt: 1/2 teaspoon to enhance the overall flavor profile and balance the sweetness
- Unsalted butter: 12 tablespoons use European-style butter for even richer results
- For the Fudge Filling: 1⅓ cups semisweet chocolate chips opt for high-quality chips with at least 60% cocoa for the best flavor
- Sweetened condensed milk: 3/4 cup + 1½ tablespoons creates that perfect fudge texture while adding creaminess
- For the Marshmallow Topping: 2 large egg whites room temperature eggs will whip up better for maximum volume
- Cream of tartar: 1/4 teaspoon this stabilizes the egg whites for a fluffy reliable result
- Granulated sugar: 3/4 cup creates the sweetness and structure in the marshmallow
- Light corn syrup: 1/2 cup contributes to the classic marshmallow texture and prevents crystallization
- Water: 1/4 cup helps dissolve the sugar properly
- Salt: 1/4 teaspoon balances the sweetness in the marshmallow layer
- Vanilla extract: 1½ teaspoons adds depth and warmth to the marshmallow flavor
Step-by-Step Instructions
- Prepare the Crust:
- Process the graham crackers, sugar, and salt in a food processor until they form fine crumbs. Add the melted butter and pulse until the mixture looks like wet sand. Press the mixture firmly into your foil-lined pan, creating an even layer. Bake for 10 minutes at 350°F until just set. Par-baking ensures your crust will maintain its structure beneath the fudge layer.
- Create the Fudge Layer:
- Combine chocolate chips and condensed milk in a saucepan over medium-low heat. Stir constantly until smooth and glossy. Pour the hot fudge over the cooled graham cracker crust and spread evenly. Refrigerate to set while you prepare the marshmallow topping.
- Whip the Marshmallow Topping:
- Beat egg whites and cream of tartar at medium-high speed until soft peaks form. Combine sugar, corn syrup, water, and salt in another saucepan, heating until 240°F. Gradually pour the syrup into the whipped egg whites while mixing on low speed. Increase speed and beat until thick and glossy. Add vanilla and mix until incorporated.
- Assemble and Finish:
- Spread the marshmallow topping evenly over the fudge layer. Create decorative swirls. Toast with a kitchen torch or broil for 30 seconds to achieve a campfire look. Refrigerate for at least one hour before cutting.
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The marshmallow topping is what truly makes these bars special. While you could use store-bought marshmallow fluff in a pinch, the homemade version creates an incomparably light, pillowy texture that perfectly mimics freshly toasted marshmallows. My family always fights over corner pieces where the marshmallow has extra toasted edges.
Make-Ahead Options
These s'mores bars are perfect for planning ahead. You can prepare the entire dessert up to 5 days before serving. Store the uncut bars covered in the refrigerator, and slice only a few hours before serving. Let them sit at room temperature for about 20 minutes to soften the fudge layer slightly before serving.
Flavor Variations
While the classic s'mores flavor is unbeatable, you can customize these bars with exciting variations. Try using cinnamon graham crackers for a spiced note. For chocolate lovers, mix mini chocolate chips into the marshmallow layer before spreading. During the holidays, add 1/4 teaspoon peppermint extract to the fudge layer for a festive twist. Adding a thin layer of peanut butter between the crust and fudge is a Reese's inspired treat.
Serving Suggestions
Serve these s'mores bars slightly cooled but not straight from the refrigerator for the perfect texture contrast between the layers. For an elegant presentation, plate with fresh berries and a dusting of cocoa powder. Pair with vanilla ice cream at gatherings or wrap individually in parchment paper for gifts.
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These s'mores bars will quickly become a family favorite, delivering all the nostalgic flavors of campfire s'mores with added elegance and convenience.
Frequently Asked Questions
- → Can I use milk chocolate instead of semisweet chocolate chips?
Yes, but the bars will be significantly sweeter. Semisweet chocolate helps balance the overall sweetness of the dessert.
- → How can I prevent the graham cracker crust from crumbling?
Ensure the crust is tightly pressed into the pan and cool it completely in the refrigerator before adding the fudge filling.
- → What’s the best way to toast the marshmallow topping?
Using a kitchen torch provides even control, but you can also broil the bars briefly—just watch carefully to avoid burning.
- → Can I prepare these bars ahead of time?
Yes, these bars can be refrigerated in an airtight container for up to 5 days. They taste just as delicious chilled.
- → Can I replace sweetened condensed milk with evaporated milk?
No, sweetened condensed milk is essential for the fudge layer’s consistency and sweetness. Evaporated milk won’t yield the same creamy texture.
- → What’s the ideal marshmallow fluff consistency?
The marshmallow mixture should be thick and glossy after whipping, forming stiff peaks. This ensures it holds its shape on the bars.