Tessa’s Recipe Rundown
Taste: No surprises here… these babies taste just like s’mores!
Texture: The crust is incredibly thick, chewy, crunchy, and buttery while the filling the rich and fudgy, and the topping is sticky and gooey. A great array of textures in every bite!
Ease: The marshmallow topping might seem intimidating, but I promise, it’s easier than you might think.
Pros: Perfect way to indulge in s’mores.
Cons: Requires a few special tools (food processor, electric mixer, kitchen torch or broiler, and a candy thermometer).
Would I make this again? Yes!
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Is there anything more quintessentially ‘summery’ than a s’more?
These S’mores Fudge Bars take that classic campfire treat and pack it all into a convenient, easy-to-serve bar form!
Graham cracker crust, a rich and silky-smooth chocolatey fudge filling, all topped off with a homemade marshmallow topping.
I find this recipe super fun to make, and the homemade marshmallow takes it to another level. Homemade marshmallow is so much better than store-bought marshmallow cream, and I promise, it’s easier to make than you might think!
S’mores Fudge Bars are the summertime treat you can enjoy all year long.
Perfect for parties and potlucks, these S’mores Fudge Bars are sure to be a hit.
How to Make S’mores Fudge Bars
What’s the Best Pan for S’mores Fudge Bars?
This recipe uses an 8 by 8-inch pan. This is my favorite pan. I love it for baking brownies, blondies, and practically everything else!
Making Marshmallow
The finishing touch for our S’mores Fudge Bars! I know asking you to make a marshmallow might seem intimidating, but I promise it’s super easy. Just be sure to use a candy thermometer to bring the sugar mixture to exactly 240°F and slowly and cautiously add the mixture to soft peak egg whites. If you really don’t want to make it, you can use marshmallow fluff instead, but it will be sweeter and won’t look as pretty or slice as nicely.
Is the Marshmallow Safe to Eat?
- This marshmallow method cooks the sugar first, so when we add this hot syrup to the eggs, this should raise the temperature to the point where they are safe to consume.
- If you or someone you’re serving is immune-compromised or pregnant, just use an instant-read thermometer to verify that your egg mixture has reached 160°F.
- You could try using pasteurized egg whites from a carton. Just note that we haven’t tested this, so we can’t guarantee that pasteurized egg whites will produce the same results as fresh egg whites.
How to Store S’mores Fudge Bars
These bars can be stored in an airtight container in the refrigerator for up to 5 days.
More Recipes You’ll Love
- No-Bake S’mores Mini Cheesecakes
- S’mores Cookies
- S’mores Pizookies
- S’mores Brownie Bars
- Peanut Butter S’mores Blondies
S’mores Fudge Bars
Ingredients
For the Crust:
- 20 (308 grams) full graham crackers
- 1/4 cup (50 grams) granulated sugar
- 1/2 teaspoon salt
- 12 tablespoons (170 grams) unsalted butter, melted
For the Fudge Filling:
- 1 ⅓ cups (226 grams) semisweet chocolate chips
- 3/4 cup + 1 ½ tablespoons (265 grams) sweetened condensed milk
For the Marshmallow Topping:
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup (75 grams) granulated sugar
- 1/2 cup (168 grams) light corn syrup
- 1/4 cup (60 grams) water
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
Instructions
Make the crust:
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil*.
- Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Place the pan on a heat pad in the fridge to cool while you prepare the filling.
Make the filling:
- In a small heavy-bottomed saucepan set over medium-low heat, combine the chocolate chips and condensed milk. Stirring constantly, heat until the mixture is melted, thick, and smooth. Don’t walk away from it, as it can burn on the bottom quickly. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.
Make the marshmallow topping:
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form, about 7 minutes.
- Meanwhile, 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 candy thermometer registers exactly 240°F, about 8 minutes. Immediately remove from heat.
- Turn the mixture on low speed and slowly but continuously add the syrup, pouring it between the side of the bowl and whisk. Increase speed to medium-high and beat until the mixture is very thick and looks like marshmallow fluff, about 6-7 minutes longer. Add vanilla and beat until combined.
Assemble:
- Spread the marshmallow topping evenly over the chocolate fudge layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for about 30 seconds, or until lightly golden, checking on it every few seconds (it can burn quickly!).
- Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days.
I was gifted these and OMG they’re amazing! Going to the store this weekend to make myself (and my 3 year old) another batch!
I was wondering if the marshmallow topping will start to weep or sweat after a certain amount of time? This seems to happen with meringue. I live in a very humid climate (Taiwan) so I would need to keep it in the fridge.
Hi Mario! While none of us at Handle the Heat live in a very humid climate to compare (Tessa lives in Arizona, which is in the desert, so it’s super dry!), the marshmallow topping will likely weep a little in your climate – but luckily, these bars can be stored in an airtight container in the refrigerator for up to 5 days, so that should prevent any issues. Happy baking 🙂
Good
Lol my children especially loved the homemade marshmallow fluff
Hi there. I’m just curious if these would turn out if I use milk chocolate chips instead of semi sweet. Thank you.
Hi Kerinsa! That will work just fine – just note that using milk chocolate will result in sweeter bars than using semi-sweet. Happy baking! 🙂
My sincerest apology’s….I meant that previous review to be for someone else and something else. YOUR recipe is PERFECTION!!!!! I modified the fudge slightly. Added. Tablespoon of butter and I used vanilla and caramel extracts. I already make my own marshmallows, so I cut up a few and added it to the fudge layer.
If you want to delete my wrong review, feel free…or you can keep it and laugh at my embarrassment…. Up to you. ~ Little Yummys
Hi Nancie! Thank you for correcting your review! I did remove your previous review, as I didn’t want other readers to get confused 🙂 I’m SO glad to hear that you enjoyed these bars, and thanks so much for your comments! Happy holidays 🙂