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:
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Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil.
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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:
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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:
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In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.
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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.
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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.
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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.
Recipe Notes
Slightly adapted from Cookies and Cups
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!
These just made my day!!
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!
These look so good. I love the different layers of flavours and textures. Pinning!
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!
These look amazing! Yum!
OMG do these look GOOD!
I so wish that I had a huge plate of these right now!!
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
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.
These look so good! That fudge layer is incredible!
These fudge bars look so great!
One of the best s’mores recipes I’ve seen…superb!
These look SO GOOD. I love how fudgy the chocolate layer is!
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!!
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.
Also, does anyone know how much 1 stick of unsalted butter is? Preferable in grams or ounces
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 …?
Hi Stephanie – I refrigerated them for a couple of hours before cutting (with a large sharp knife). I added the refrigeration into the recipe!
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
Awesome!! Thanks for the comment.
Lesson learned: I need a blow torch!
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.
That should work fine, just be sure not to hold the torch too close in case it’s a super powerful flame.
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.
I love how each layer is THICK so you get an even bite. Wish I had some now!
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.
I’m so so so happy to hear that!!
Do you think you could use a 13×9 pan and make the bars smaller into bite size pieces?
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.
I only have a hand mixer not a stand mixer, is that an issue?
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
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!
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!
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.
Found these via pinterest and made them today. They are to die for. YUM! Thanks for sharing the recipe!
I’m so happy you liked the recipe!
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
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?
I’ve never tried that but I think it should work… these are very rich too so you can serve small squares.
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.
Thanks! I’ve never made the marshmallow fluff without corn syrup but you could definitely try golden syrup (such as Lyle’s) or honey.
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!
These look incredible! I can’t wait to make!
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.
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!
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.
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!
That’s exactly what we did!! I’m so happy we found that painting tip before we repainted, it produced PERFECT transitions!
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.
The kitchen torch is so awesome… you definitely need to add one to your wishlist!
What gorgeous bars with all of the distinct layers!
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.
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!
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!!
Merci, vous m’avez bien inspiré, http://www.amusesbouche.fr/article-carres-gourmands-chocolat-coco-121340760.html
Superbe blog, bravo!!
Would this work using mashmallow fluff?
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!
Thanks for the helpful feedback!
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?
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.
Whoa! You fudge bars look like pure art!
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.
Haha!! That’s wonderful. Happy birthday to your son 🙂
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!
Hi Tessa!
How many cups of graham cracker crumbs is 20 full crackers?
Thanks!
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.
can’t wait to try these
gorgeous bars, Thanks for sharing the recipe!
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.
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…
Sure, Leah!
I usually buy the graham cracker crumbs to make crusts with. Do you know how much 20 graham crackers would be cup wise?
Should be about 1 1/3 cups!
This looks amazing!!!
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!
These are delicious! Thanks for the recipe!
Can I make the marshmallow layer without cream of tartar? I can’t easily find that in the county I moved to, but this recipe looks incredible!
Hi Kelsey! I’m sorry but I haven’t tried this recipe without the cream of tartar. Is it possible to order online? Stinks when things are difficult to find :/
Do I need to adjust the marshmallow temperature for altitude? I’m at 4,000′. Thanks!
I don’t know, Jeanette. I’ve never baked at high altitude. Sorry!
Can I use coconut oil instead of butter for the crust?
These s’mores fudge bars looks so zesty and tasty! Absolutely love your creative idea! Thanks for sharing!
Was thinking of using marshmallow fluff but on second thought I think I’ll go with the topping. Looks delicious. Thanks Tessa.
Will never be able to look at normal s’mores again. This bar was freaking awesomely delicious.
Can I double the recipe into a 9 x 13 pan?