This Smores Fudge Bar is one of my favorite snacks! This easy Smores recipe is a version of a bonfire snack that you can enjoy all year long, with graham crackers, sweet and soft chocolate filled with a soft and baked homemade marshmallow topping!
Who likes Smores?
I'm a BIG smores fan! And in all honesty, I consider myself a bit of a beautician ... which is actually my birthright. Did I tell you that I was born on National Smores Day? Yes. It is in my DNA.
And because I try and fix my smores in any way, I make these Smores Fudge Bars which are all the flavors that we like in smores, but OH SO MUCH MORE! You have silk-rich fudge stuffing, on top of a thick graham cracker crust, all topped with Homemade Marshmallow Fluff, which is very dreamy!
What is Smores?
Let's start from the beginning if you are not familiar with smores. Can you believe I have met people who have never made love? I don't know why this is very confusing to me, but it is. I guess if you don't grow up in the US, or Canada it isn't always universal.
A smile is a bonfire snack that generally consists of roasted marshmallows and a piece of chocolate sandwiched between two graham crackers. Of course, I took a lot of freedom when making a campfire. My favorite combos are two Ritz crackers, a cup of peanut butter and roasted marshmallows. It's salty/sweet perfection! BUT according to tradition, these Smores Fudge Bars are all classic flavors.
- 2 cups graham crackers crumbs
- 1/2 cup of butter, melts
- 1/4 cup of granulated sugar
- 1/2 teaspoon salt
- 2 cups of chocolate milk chips
- 14 ounces of sweetened condensed milk
- 3/4 cup of sugar
- 1/2 cup of light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 2 egg whites
- 1/4 tsp cream of tartar
- 1 1/2 teaspoon vanilla extract
- Preheat the oven to 350 °
- Cover the 9 × 9 pans with tinfoil. Put aside.
- Mix all ingredients for your crust and press it evenly into the pan.
- Bake for 10 minutes. Remove from the oven and set aside.
- Next, make your chocolate filling. In a medium saucepan, combine milk chocolate and sweetened condensed milk together over medium-low heat and stir until melted. Pour directly into the skin.
- Mix sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil together until the candy thermometer reads 240 °.
- While boiling mixture beat 2 egg whites and cream of tartar together to form a soft peak.
- When the syrup is ready, turn the mixer to low and drizzle the syrup along the sides of the bowl slowly combining it into the egg whites.
- After adding all the syrups, turn the mixer to medium height and shake for 7-8 minutes until thick and glossy. When there is about one minute left, add vanilla.
- Spread about 1 1/2 - 2 cups of Fluff on top of the chocolate layer.
- Turn the oven on the grill and place the pan under the broiler for 1 minute or until the top of the marshmallow layer becomes slightly golden.
- Cut the box when ready to serve.
Store airtight bars at room temperature for up to 2 days or cool for up to 5 days.
Store the remaining Fluff in an airtight container, cooled for up to 2 weeks.