S’mores Fudge Bars

Yield: 9 large squares or 18 small squares

Tessa Arias S'mores Fudge Bars have a thick layer of buttery graham cracker crust, fudgy chocolate filling, and a homemade toasted marshmallow topping. Incredible! Have you ever painted interior textured walls before?...
Jump to recipe!

77 Responses to “S’mores Fudge Bars”

  1. #
    Tieghan — August 16, 2013 at 4:50 am

    The are incredible!! I love how all three layers are so thick and the marshmallow topping is perfect and gorgeous!

    Good luck with the painting!

  2. #
    Kathy E. — August 16, 2013 at 6:19 am

    Tessa, I feel your pain with the paint job! I used to use the paint tape and hated all that it is with applying it, the paint seeping under and then ripping it off only to have it take paint with it….until I hired a professional painter to paint my family room.

    As I watched them, I asked lots of questions. The trick to making edges and corners perfect is to use an edging brush…ask for one at your paint store. Use it only for edging and cutting in. I have painted many, many rooms since and LOOOOVE to paint! I’ve even earned $$ painting for others (I’m a teacher by profession). You will never use painter’s tape again and will have crisp lines forever.

    BTW, those S’Mores Bars look wonderful…a perfect treat for any painter!

  3. #
    Stacey — August 16, 2013 at 7:00 am

    Ah, the bars look divine! Recently there was a tutorial about painting textured walls on the blog Make It and Love It (www.makeit-loveit.com) that might be helpful for you. I love the color!

  4. #
    Maria — August 16, 2013 at 7:18 am

    These look amazing! Yum!

  5. #
    marla — August 16, 2013 at 8:23 am

    OMG do these look GOOD!

  6. #
    Angie | Big Bear's Wife — August 16, 2013 at 8:33 am

    I so wish that I had a huge plate of these right now!!

  7. #
    Rebecca from the Fieldhouse Kitchen — August 16, 2013 at 9:50 am

    Oh my, do not even get me started on how much I completely and utterly and maybe even hopelessly adore s’mores. I need to make these. What a fantastic idea! I’ll likely make them over Labor Day weekend in Maine with the family. Instead of our usual bonfire s’mores, I’ll surprise them with these! Thanks so much for the share. -Rebecca

  8. #
    Rachel @ Baked by Rachel — August 16, 2013 at 11:33 am

    Oh my gosh this looks so good and yes I’d love to see pictures of your home project sometime! You should totally post a picture or two.

  9. #
    Dru @ Teenage Cakeland — August 17, 2013 at 7:37 pm

    These fudge bars look so great!

  10. #
    Bonnie Banters — August 19, 2013 at 7:32 pm

    One of the best s’mores recipes I’ve seen…superb!

  11. #
    Melanie @ Just Some Salt and Pepper — August 21, 2013 at 11:03 am

    These look SO GOOD. I love how fudgy the chocolate layer is!

  12. #
    Zoe — August 25, 2013 at 2:04 pm

    These look gorgeous, and I’m going to test out the recipe soon. However, most of the equipment the recipe says is needed, I don’t actually have. However, I’ve made Marshmallows before and they turned out fine, so I don’t think a Candy Thermometer is important.

    Also, the crackers I’m sure you can grind by hand, no?

    I’m just trying to help out other people who do not have the equipment as it can be quite expensive to buy and may put people of trying to make this!!

    Don’t be put off!!

    • #
      Tessa — August 26, 2013 at 6:51 pm

      1 stick of butter = 4 ounces

      I would definitely recommend using a candy thermometer in this recipe, homemade marshmallows require precision. As you can see by the product link I included in this post, most candy thermometers are less than $10 and in addition to being available on Amazon, they are available in most stores that sell kitchenwares. If you don’t have a candy thermometer, you can use an instant read thermometer, just be careful not to burn yourself as you’re taking a temperature reading.

      Yes, you can crush the graham crackers without a food processor. I like to toss them in a plastic bag and crush them with a rolling pin, meat mallet, or frying pan.

  13. #
    Zoe — August 25, 2013 at 2:21 pm

    Also, does anyone know how much 1 stick of unsalted butter is? Preferable in grams or ounces

  14. #
    stephanie — August 26, 2013 at 5:58 pm

    HOW did you get such perfect cuts? I was going to make Shelly’s recipe to take to a ball game (for the players) but thought it might be to messy. Maybe not …?

    • #
      Tessa — August 26, 2013 at 6:47 pm

      Hi Stephanie – I refrigerated them for a couple of hours before cutting (with a large sharp knife). I added the refrigeration into the recipe!

  15. #
    S — August 26, 2013 at 9:35 pm

    I just tried making these a few days ago and they are amazing! My friends and family DEVOURED these bars! The marshmallow topping was my favorite part of the bar.

    Thanks so much for posting this recipe.


    • #
      Tessa — August 26, 2013 at 9:42 pm

      Awesome!! Thanks for the comment.

  16. #
    Emily @ Life on Food — August 27, 2013 at 7:58 am

    Lesson learned: I need a blow torch!

  17. #
    Rae — August 28, 2013 at 7:03 am

    Do you think an industrial blow torch would work? I have access to one and I’m not really willing to spend that much $ on a piece of kitchen appliance that would see as little action as a blow torch would.

    • #
      Tessa — August 29, 2013 at 12:55 pm

      That should work fine, just be sure not to hold the torch too close in case it’s a super powerful flame.

  18. #
    Dan — September 2, 2013 at 5:02 pm

    I made these over the weekend. They were a HUGE hit.
    Couple of notes:
    – I doubled the recipe and made it in a 9×13 pan. It was definitely too much crust/marshmallow. But it tasted amazing anyway.
    – The crust was really crumbly. Maybe I’ll add more butter next time.

  19. #
    Carla — September 2, 2013 at 6:47 pm

    I love how each layer is THICK so you get an even bite. Wish I had some now!

  20. #
    Alison H — September 5, 2013 at 6:45 pm

    These were AMAZING. Had never made marshmallow before, it was fairly easy and so yummy, took them to a party and they were a huge hit.

    • #
      Tessa — September 5, 2013 at 7:24 pm

      I’m so so so happy to hear that!!

  21. #
    Liz J — September 6, 2013 at 10:25 am

    Do you think you could use a 13×9 pan and make the bars smaller into bite size pieces?

    • #
      Tessa — September 6, 2013 at 10:36 am

      I don’t see why not… they would definitely be shorter. Just make sure the bars are very well chilled before you cut them into little pieces.

  22. #
    Heather B — September 11, 2013 at 1:00 pm

    I only have a hand mixer not a stand mixer, is that an issue?

  23. #
    Jessica @ Floptimism — September 14, 2013 at 12:19 pm

    Hi there! My name is Jessica, and I run a food blog called Floptimism where, every Saturday, I write a Weekend Wrap-Up post to share all of my favorite internet finds from the past week. I wanted to let you know that I absolutely loved this post — those s’mores bars, oh my goodness, they look unbelievable! — so much so that I included it in my blog’s Weekend Wrap-Up. I’ve included the link to the post in case you’re interested. Thanks for such a fabulous recipe, and seriously drool-worthy pictures!


  24. #
    Alexandra @ Confessions of a Bright-Eyed Baker — September 14, 2013 at 1:06 pm

    These look amazing! I can only imagine sinking my teeth into that thick fudge filling and fluffy marshmallow topping… I’ll bet it’s incredible!

  25. #
    Kristy — September 15, 2013 at 8:51 am

    I just made these last night! They tasted delicious, but the crust was SUPER crumbly & didn’t stick to the fudge layer AT ALL! Any suggestions on how to fix this? I want to make these for a shower in a couple of weeks and want them to look as perfect as yours do.


    • #
      Tessa — September 15, 2013 at 8:59 am

      You could increase the amount of melted butter to add more moisture. Also make sure you are grinding the graham crackers very fine and really pressing the crust mixture firmly into the pan before baking.

  26. #
    elaine — September 15, 2013 at 3:50 pm

    Found these via pinterest and made them today. They are to die for. YUM! Thanks for sharing the recipe!

    • #
      Tessa — September 16, 2013 at 10:35 pm

      I’m so happy you liked the recipe!

  27. #
    Amanda — September 24, 2013 at 1:36 pm

    WOW these look amazing! I just shared a link on my FB page for these, yum! https://www.facebook.com/photo.php?fbid=10151836534108070&set=a.174654903069.124188.163690253069&type=1

  28. #
    Jennifer — October 1, 2013 at 11:33 am

    These look so good! I think I’m going to try doubling and using a jelly roll pan, so they’ll be thinner and will feed a crowd. Does that sound like it would work?

    • #
      Tessa — October 1, 2013 at 11:51 am

      I’ve never tried that but I think it should work… these are very rich too so you can serve small squares.

  29. #
    mirina — October 5, 2013 at 9:27 pm

    These look uh-mazing! I love smores flavors together but never liked how hard the chocolate was. Do you think it would turn out if I left out the corn syrup? Or with what I can replace it? There are a couple of kids in my life that are allergic to corn syrup.

    • #
      Tessa — October 5, 2013 at 10:05 pm

      Thanks! I’ve never made the marshmallow fluff without corn syrup but you could definitely try golden syrup (such as Lyle’s) or honey.

  30. #
    Kristin — October 15, 2013 at 1:34 pm

    Oooooh I would love to try these. I don’t usually take shortcuts, but any chance I could use pre-made marshmallow fluff the first time? I actually have some in the house for another recipe but this looks better 🙂 Also, my daughter is a Tessa too! Love the name… and it totally suits her!

  31. #
    Leah — October 17, 2013 at 9:43 am

    These look incredible! I can’t wait to make!

  32. #
    Brooke — October 20, 2013 at 1:32 am

    These didn’t work so well for me. The crust did not stick together at all. I’ve made plenty of cheesecake graham crusts with my food processor and thought this would turn out… Alas, superfine crumbs extra butter and it was like big chunks of sand under chocolate.

  33. #
    Connie — October 21, 2013 at 4:02 pm

    I too, had the same issue with the crust as Brooke. So disappointed! It seemed like a lot of graham as I was blending them, and I should have trusted my gut as it seemed really crumbly when I was trying to press them into the pan. I would put at least 1 1/2 sticks of butter next time, or maybe just use 10 full sheets of grahams. That crust is pretty thick anyway. Other than that, the fudge and marshmallow topping was tasty!

    • #
      Tessa — October 22, 2013 at 11:06 am

      Thanks for your note! I didn’t have this problem when making the crust but since several people have had this problem I have increased the butter.

  34. #
    Alexa Johnson — October 22, 2013 at 10:48 am

    This is late…but a great painting tip for the future! After taping, (and if you have a can of BOTH colors of paint), to a quick 1″ wide strip of paint of the color that is UNDER the paint. Not the new color you are painting, but the color that you’re taping off. That way, when the paint seeps underneath, it’s the color that is supposed to be there! It seals off the tape so that the new color on the next coat won’t seep under. Magic!

    • #
      Tessa — October 22, 2013 at 11:04 am

      That’s exactly what we did!! I’m so happy we found that painting tip before we repainted, it produced PERFECT transitions!

  35. #
    Cailin @ Sassy Dove — November 10, 2013 at 4:53 pm

    Omg these look fabulous!! I am insanely jealous of your kitchen torch…and I want to go camping with a Pyrex full of these bad boys in tow.

    • #
      Tessa — November 10, 2013 at 7:05 pm

      The kitchen torch is so awesome… you definitely need to add one to your wishlist!

  36. #
    Mallory @ Because I Like Chocolate — November 15, 2013 at 9:58 am

    What gorgeous bars with all of the distinct layers!

  37. #
    D — November 20, 2013 at 12:28 pm

    Any idea why my marshmallow layer came out runny? I’ve baked this recipe three times now, and for some reason, the marshmallow came out runny the past 2. I can’t figure out what I did different.

    Still tasted great, though. And everybody loved them.

    • #
      Tessa — November 21, 2013 at 9:15 am

      Hmm my only thought is that maybe the sugar water mixture wasn’t heated to exactly 240°F? Or perhaps the marshmallow mix wasn’t beaten thoroughly enough? It’s difficult to say. I’m glad they still tasted good!

  38. #
    Shelley — November 28, 2013 at 3:39 pm

    OMG! I just made these and they were a little bit more work than usual but oh my goodness. Homemade marshmallow is worth the work! I also don’t have an electric mixer so everything was done by hand. Talk about a workout haha. But definitely worth the work! Thanks so much for the recipe!!

  39. #
    Sylvieaa — November 29, 2013 at 1:07 am

    Merci, vous m’avez bien inspiré, http://www.amusesbouche.fr/article-carres-gourmands-chocolat-coco-121340760.html
    Superbe blog, bravo!!

  40. #
    Marie — December 9, 2013 at 4:26 am

    Would this work using mashmallow fluff?

  41. #
    Leslie — December 15, 2013 at 7:39 pm

    To those asking about the fluff: I’ve made it both ways, and the fluff kind of works, but it’s runnier/stickier/messier than the homemade topping… still pretty tasty, though!

    • #
      Tessa — December 16, 2013 at 10:21 pm

      Thanks for the helpful feedback!

  42. #
    Katrina — March 4, 2014 at 5:41 pm

    I made exactly as stated, and my fudge filling did not stick to the crust throughout the middle. The edges did stick together though. Wondering if you have ever tried putting a thin layer of fluff between the fudge and crust? All the textures were perfect though. Just wondering if you get the chocolate mix really hot when you pour it on the very cool crust?

    • #
      Tessa — March 5, 2014 at 8:48 am

      That’s really strange! I’ve never tried putting a layer of fluff to act as a glue of sorts but it sounds like a great solution to your problem. If I remember correctly, I poured the chocolate fudge filling over the crust immediately after cooking it, so it was hot when it went onto the cooled crust.

  43. #
    Aqiyl Aniys — March 28, 2014 at 3:38 pm

    Whoa! You fudge bars look like pure art!

  44. #
    Anne — August 4, 2014 at 6:21 am

    I made these for my son’s birthday and they were a HUGE hit. Everyone at the party was standing around with marshmallow on their noses and big smiles on their faces.

    • #
      Tessa — August 4, 2014 at 7:13 am

      Haha!! That’s wonderful. Happy birthday to your son 🙂

  45. #
    mel — August 31, 2014 at 8:54 am

    I had the same problem Katrina did, except my fudge layer didn’t stick at all to the graham cracker crust. I wonder if the crust might need to still be warm, rather than cooled when the chocolate layer is added. That way the fudge melts to the crust rather than being shocked by the coolness of the crust? Any thoughts? // The rest of the directions and clarity of the recipe are so greatly appreciated! Making the fluff was new to me! Thank you!

  46. #
    Kari — October 6, 2014 at 6:01 am

    Hi Tessa!

    How many cups of graham cracker crumbs is 20 full crackers?


  47. #
    Jessica — October 12, 2014 at 5:49 am

    I just made these yesterday for my husband’s birthday and they were a big hit! A few things I did:

    I bought graham cracker crumbs–so much easier to work with. I doubled the number of crumbs needed for a typical pie crust based on the amount of butter needed. That seems to do the trick.

    I also used the new flat jet puffed marshmallows (they are made specifically for S’Mores) and laid them flat in a layer covering the whole thing and then put it under the broiler. Worked amazingly. They were a little sticky to cut but the end result was amazing.

    Great recipe, SO rich! We cut our pieces to the size of each marshmallow and that was plenty.

  48. #
    shirley — November 25, 2014 at 1:33 pm

    can’t wait to try these

  49. #
    Johnny Philips — January 24, 2015 at 10:54 pm

    gorgeous bars, Thanks for sharing the recipe!

  50. #
    Trisha — August 4, 2015 at 9:44 pm

    My “fudge” was sludge; totally oozy and did not set up. Ideas? I didn’t use chocolate chips: i used chopped semi sweet ghiradelli chocolate.

  51. #
    Leah Rosenberg — February 16, 2016 at 1:54 pm

    Tessa, if I am making these ahead of time, can I refigetate and then brown the marshmallow fluff when I am ready to serve? I want to make sure the marshmallow won’t be soggy…

    • #
      Tessa — February 16, 2016 at 4:43 pm

      Sure, Leah!

  52. #
    Marie — March 4, 2016 at 10:03 am

    I usually buy the graham cracker crumbs to make crusts with. Do you know how much 20 graham crackers would be cup wise?

    • #
      Tessa — March 4, 2016 at 2:59 pm

      Should be about 1 1/3 cups!

  53. #
    Gayatri Mantra — May 13, 2016 at 1:18 am

    This looks amazing!!!

  54. #
    Meghan — July 23, 2016 at 11:15 pm

    I’ve made these in the past and they were wonderful! A huge hit. I’d love to make them for my wedding, but in advance. Do you know if these freeze well? 1-3 months in advance. Hopefully someone has tried and they can let me know!

  55. #
    samantha — July 28, 2016 at 2:01 pm

    These are delicious! Thanks for the recipe!

Leave a Comment

As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed