S’mores Fudge Bars

S’mores Fudge Bars have a thick layer of buttery graham cracker crust, fudgy chocolate filling, and a homemade toasted marshmallow topping. Incredible!
S'mores Fudge Bars from HandletheHeat.com

Have you ever painted interior textured walls before? It sucks, big time. Simply taping off the walls isn’t enough to ensure the paint won’t seep through all those little crevices created by the textured surface. We didn’t realize that the first time we tried to paint an accent wall in our master bedroom, of course. It didn’t end well and it took an embarrassingly long time to get around to fixing it. You see, when we moved into the house all the walls were painted a really wonderful light and neutral tan color. It’s really a perfect color. However, we weren’t left with a single drop of any paint. We had no idea what color was used on the walls, ceilings, baseboards, nothing. In order to fix our first botched paint job, we had to have the paint in our home color matched. Thankfully Home Depot did an AMAZING job (unlike Ace Hardware, who claimed the paint couldn’t be matched) and we finally finished repainting the master bedroom and it looks almost perfect. Yay! That was so much work, I’m not sure if we’ll ever want to paint again. The color is a really beautiful milk chocolate and it goes perfectly with our oatmeal colored tufted headboard. Maybe once the room is finished I’ll share some photos with you all, if you’d like! Have you ever screwed up a DIY project before??

S'mores Fudge Bars from HandletheHeat.com

Making and torching homemade marshmallow is fun, as you can see by my Instagram picture. I’ve posted quite a few s’mores recipes over the years and these s’mores fudge bars from Cookies & Cups are definitely worth making. If you really don’t want to make your own marshmallow topping, you can try using store-bought marshmallow cream. The consistency won’t be the same and they might be harder to cut and handle.

S'mores Fudge Bars from HandletheHeat.com

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: Don’t be intimidated by making your own marshmallow topping… it really isn’t that difficult. 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.
Appearance: Love the different layers of goodness and the golden brown toasty awesomeness on the marshmallow topping.
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!

S'mores Fudge Bars from HandletheHeat.com

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S'mores Fudge Bars

Yield: 9 large squares or 18 small squares

Ingredients:

Crust:
20 full graham crackers
1/4 cup granulated sugar
1/2 teaspoon salt
12 tablespoons unsalted butter, melted

Fudge filling:
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk

Marshmallow topping:
2 large egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract

Directions:

For 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. Remove to a cooling rack and let cool completely.

For the filling:
In a small saucepan set over medium-low heat, combine the chocolate chips and condensed milk. Heat until the mixture is melted, thick, and smooth, stirring constantly. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.

For 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.

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. Immediately remove from heat. Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer. Add in the vanilla and beat until combined.

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 1 minute, or until lightly golden.

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.

Slightly adapted from Cookies and Cups

Products used:

More S’mores Recipes:

S'mores Stuffed Pizza Cookies from HandletheHeat.com S’mores Stuffed Pizza Cookies

Baked S'mores Doughnuts from handletheheat.comBaked S’mores Doughnuts

S'mores CookiesS’mores Cookies

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62 Responses to “S’mores Fudge Bars”

  1. #
    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!

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    steph@stephsbitebybite — August 16, 2013 at 6:12 am

    These just made my day!!

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    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!

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    Laura@bakinginpyjamas — August 16, 2013 at 6:37 am

    These look so good. I love the different layers of flavours and textures. Pinning!

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    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!

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    Maria — August 16, 2013 at 7:18 am

    These look amazing! Yum!

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    marla — August 16, 2013 at 8:23 am

    OMG do these look GOOD!

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    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!!

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    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

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    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.

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    Jessica@AKitchenAddiction — August 16, 2013 at 11:50 am

    These look so good! That fudge layer is incredible!

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

    These fudge bars look so great!

  13. #
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    Bonnie Banters — August 19, 2013 at 7:32 pm

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

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    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!

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    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 replied: — August 26th, 2013 @ 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.

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    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

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    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 replied: — August 26th, 2013 @ 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!

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    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.

    -S
    http://www.thesassyife.com

    • Tessa replied: — August 26th, 2013 @ 9:42 pm

      Awesome!! Thanks for the comment.

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

    Lesson learned: I need a blow torch!

  20. #
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    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 replied: — August 29th, 2013 @ 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.

  21. #
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    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.

  22. #
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    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!

  23. #
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    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 replied: — September 5th, 2013 @ 7:24 pm

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

  24. #
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    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 replied: — September 6th, 2013 @ 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.

  25. #
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    Heather B — September 11, 2013 at 1:00 pm

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

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    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!

    http://www.floptimism.com/2013/09/weekend-wrap-up-highlight-reel.html

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    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!

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    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.

    Thanks!

    • Tessa replied: — September 15th, 2013 @ 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.

  29. #
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    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 replied: — September 16th, 2013 @ 10:35 pm

      I’m so happy you liked the recipe!

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    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

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    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 replied: — October 1st, 2013 @ 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.

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    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 replied: — October 5th, 2013 @ 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.

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    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!

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    Leah — October 17, 2013 at 9:43 am

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

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    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.

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    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 replied: — October 22nd, 2013 @ 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.

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    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 replied: — October 22nd, 2013 @ 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!

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    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 replied: — November 10th, 2013 @ 7:05 pm

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

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

    What gorgeous bars with all of the distinct layers!

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    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 replied: — November 21st, 2013 @ 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!

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    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!!

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    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!!

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    Marie — December 9, 2013 at 4:26 am

    Would this work using mashmallow fluff?

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    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 replied: — December 16th, 2013 @ 10:21 pm

      Thanks for the helpful feedback!

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    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 replied: — March 5th, 2014 @ 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.

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

    Whoa! You fudge bars look like pure art!

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