It doesn’t get more rich or decadent than these s’mores fudge bars: a gooey layer of fudge sandwiched between graham cracker crust and toasted marshmallows.
I have no idea how many s’mores recipes I’ve pinned since the invite-only days of Pinterest, but it’s been a lot. A lot. The combination of graham crackers, marshmallows, and chocolate is one of my favorites, and I’ll pretty much pin anything that promises to deliver that combo in a new and exciting form.
I’ve made a startlingly small number of those recipes, though. I don’t often buy marshmallows- probably because then I’d make all the recipes. Many of the recipes call for marshmallow fluff or milk chocolate, two other ingredients I don’t usually have on hand. My most recent pregnancy craving, in addition to potatoes in any form, has been s’mores, though, so I was super grateful when the stars aligned to bring me this s’mores fudge bars recipe because I actually had the ingredients for it.
Well, I didn’t really have all the ingredients, but I had enough to change it up and create my own version which, if I do say so myself, is really freaking good. The graham cracker crust is really straightforward: graham cracker crumbs, sugar and butter. The fudge part is where things get interesting: sweetened condensed milk is melted together with semisweet chocolate chips for a rich, smooth layer that’s reminiscent of milk chocolate. The whole thing is topped with marshmallows that get perfectly toasted and gooey in the oven.
S’mores Fudge Bars
heavily adapted from Handle the Heat
1/2 c. butter
2 c. graham cracker crumbs
1/3 c. sugar
pinch of salt
2 c. (1 12 oz. bag) semisweet chocolate chips
1 14 oz. can sweetened condensed milk
1 bag marshmallows (big or small both work)
Preheat oven to 350 degrees. Melt butter in a large bowl. To the melted butter, add the graham cracker crumbs, sugar, and salt. Use a fork to mix everything together. Line a 9 x 9 pan with foil- make sure the foil covers the sides, too- and coat with nonstick spray. Press the crumbs into the bottom of the foil-lined pan, using the fork or your hands to make sure the crumbs are packed. Bake for 8-11 minutes, until the graham cracker crumbs are golden brown.
Cool the pan on a wire rack for ten minutes. In a medium saucepan, combine the chocolate chips and sweetened condensed milk over medium-low heat and stir constantly until the chips are melted. (If your stove cooks hot like mine, turn it off once the chocolate is half melted. Continue stir and turn it on for another minute or so after everything is melted to heat it up again.) Spread the chocolate evenly over the graham cracker crust and place the pan in the refrigerator for ten minutes.
Remove from the fridge and place the marshmallows on top of the fudge layer. Make sure the chocolate is completely covered. Put the pan under the broiler for about a minute, or until the marshmallows are golden. Don’t take your eye off the marshmallows or they’ll burn. You may need to rotate the pan to ensure even toasting. (This is where a kitchen torch, which I don’t have, would really come in handy.)
Place the pan on a wire rack to cool for ten minutes, and then transfer to the fridge for 45 minutes more. Cut cooled s’mores fudge bars into 16 squares.
If you like decadent desserts, you’re going to love mud hen bars and double chocolate brownies.
(this post contains affiliate links; to learn more, see my disclosure policy)