These S’mores Fudge Bars are 3 layers of decadence: graham cracker crust, rich fudge and a marshmallow topping. Even more delicious than the classic campfire treat!
When it comes to s’mores, I can take ’em or leave ’em. But s’mores desserts are a whole different story!
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S’mores Fudge Bars
Growing up, s’mores were part of nearly every summer gathering. Whether a picnic at a local park or around a campfire in the Rockies, my mom would pack the requisite graham crackers, marshmallows and Hershey bars. We looked forward to the fire dying down so we could make those ooey, gooey sweet marshmallows sandwiches.
But to be truthful, I would have rather eaten a couple graham crackers and half a chocolate bar. As an adult, I was thrilled to discover s’mores desserts. Now these I cannot resist! S’mores cookies, pies, even dips along with these incredible S’mores Fudge Bars are delicious twists on the classic campfire dessert.!
Layered S’mores Dessert
This is my monthly recipe swap from with my sweet friend, Danielle, of Hugs & Cookies. I found this recipe on her blog and knew it would be a hit. A huge hit in fact! I upped the butter in the crust as Danielle suggested in her recipe, but otherwise made it as written. My “fluff” wasn’t stiff enough to make peaks and swirls, but they still received a bevy of compliments!
This classic American flavor profile would be a magnificent treat for Memorial Day, the Fourth of July or Labor Day. But I wouldn’t wait for a holiday to make these gems.
Tips for Making these S’mores Fudge Bars:
- The marshmallow topping is made with egg whites. PRO-Tip: When you whip egg whites, your utensils must be scrupulously clean or the meringue will not get white and fluffy. Make sure your bowl and beaters do not have any traces of oils and if even one speck of egg yolk contaminates the whites, they will not whip.
- PRO-Tip: Use a hot dry knife to cut these bars. The topping is sticky and the heat will help the knife “melt” its way through.
- Reheat your knife once it stars sticking again. I run it under my hot water dispenser, then wipe it dry with a towel.
- You can purchase graham cracker crumbs, but you can also make them at home by breaking up graham cracker squares and running them through the food processor. The latter is more economical, too!
Two Sweetie Pies
Thanks again to my lovely friend, Danielle for another magnificent dessert recipe!
Check out Danielle’s take on this recipe as well as her social media sites!
More S’mores Desserts:
More S’mores Recipes You’ll Love:
- Easy S’mores Dip from Wine and Glue — a great summer dessert or snack!
- S’mores Pudding Parfaits from Mom on Timeout — a beautiful presentation
- S’mores Cookies or S’mookies
- S’mores Cookie Bars
- Easy S’mores Dip
- S’mores Cookie Cake
- Skillet S’mores Dip
- More Dessert Recipes
You May Like:
- 9 x 9-inch Baking Pan –a very sturdy brand that will never warp. Worth the investment.
- Off-set Spatula — one of my most utilized cooking tools
- Stand Mixer — makes whipping egg whites a breeze
S’mores Fudge Bars
Layered s’mores bars with a graham cracker crust, fudge center and marshmallow topping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16 bars 1x
- Category: Cookies, Dessert
- Method: Boiling, Broiling
- Cuisine: American
- 2 cups graham cracker crumbs
- 10 tablespoons butter, melted
- ¼ cup sugar
- ½ teaspoon salt
- 2 cups milk chocolate chips
- 14 ounce can of sweetened condensed milk
- ¾ cup sugar
- ½ cup light corn syrup
- ¼ cup water
- ¼ teaspoon salt
- 2 egg whites
- ¼ teaspoon cream of tartar
- 1½ teaspoons vanilla
- Preheat oven to 350°
- Line a 9 x 9-inch baking pan with nonstick foil. Set aside
- Mix all crust ingredients and press into the bottom of the pan.
- Bake for 10 minutes and let cool.
- For the fudge filling, microwave the condensed milk and the chocolate chips together until melted and smooth. Pour onto the crust and spread with offset spatula. Place in refrigerator to chill.
- In a mixer, beat 2 egg whites and cream of tartar together until soft peaks form. Let that rest while you make the sugar syrup.
- In a pot, combine sugar, corn syrup, water and salt over medium-high heat.
- Boil together until a candy thermometer reaches 240°. This mixture is very HOT. Be careful.
- Slowly and carefully drizzle this into the egg whites with the mixer on low speed.
- Once added, put mixer on medium-high and beat 8 minutes. Add vanilla the last few seconds.
- Spread this all on top of the chocolate layer carefully. Swirl or make peaks if desired.
- Put pan under broiler for 1 minute or until the top of the marshmallow layer gets lightly golden. Watch carefully.
- Cool, chill, then cut into bars to serve.
Adapted from Cookies & Cups via Hugs & Cookies
Be careful when adding the sugar syrup to the egg whites as it is extremely hot.
Watch your pan carefully when it’s under the broiler so your topping does not burn.