S'mores Fudge Bars
User Reviews
4.9
S'mores Fudge Bars
Description
S'mores Fudge Bars start with a crust made from finely ground graham crackers, sugar, salt, and melted butter pressed and baked to set a firm foundation. The fudgy layer is made by melting semisweet chocolate chips with sweetened condensed milk over low heat until smooth and thick, then poured onto the baked crust and chilled to set.
The marshmallow topping is whipped from egg whites and cream of tartar until soft peaks form, then sugar, corn syrup, water, salt, and vanilla are cooked into a syrup and slowly added to the whites to make a thick, stable meringue. This is spread over the fudge and can be torched or broiled for a toasted effect.
These bars embody the familiar flavors and textures of traditional s'mores in a convenient baked dessert form. They can be served chilled or room temperature and cut into squares, making them suitable for parties or dessert plates. The foil-lined pan and broiling instruction help achieve the toasted marshmallow texture.
Be sure to use aluminum foil, as parchment paper may burn under the torch or broiler. Cooling the crust before adding the filling ensures proper set and layering. Handling the marshmallow carefully during whipping and spreading helps maintain its airy texture.
Ingredients
For the Crust:
- 20 graham crackers full, (308 grams
- 1/4 cup granulated sugar 50 grams
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter melted, 170 grams
For the Fudge Filling:
- 1 ⅓ cups semisweet chocolate chips 226 grams
- 3/4 cup sweetened condensed milk + 1 ½ tablespoons (265 grams
For the Marshmallow Topping:
- 2 egg large, whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar 75 grams
- 1/2 cup light corn syrup 168 grams
- 1/4 cup water 60 grams
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
Instructions
Make the crust:
- Preheat the oven to 350°F. Line an 8x8-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 mixer 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.
Notes
- Line your pan with aluminum foil instead of parchment to safely toast the marshmallow topping without risk of fire.
- Cool the baked crust in the refrigerator before adding the fudge layer for best results.
- When heating the chocolate and condensed milk, stir constantly to prevent scorching.
- Use fresh egg whites and cream of tartar to achieve stable marshmallow peaks.
User Reviews
Overall Rating
4.9
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