Fudgy S'mores Bar

Fudgy S'mores Bar


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If you want to cover the whole cake with chocolate, make double the chocolate sauce and cut the pan into bars. Use the extra homemade marshmallow fluff in another fantastic marshmallow treat, like as the filling in a cupcake.

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

25 bars


  • Crust:
  • 2 C. graham cracker crumbs
  • 1/2 C. butter, melted
  • 1/4 C. granulated sugar
  • 1/2 tsp. salt
  • Fudge Layer:
  • 2 C. milk chocolate chips
  • 14 oz. sweetened condensed milk
  • Fluff Layer:
  • 3/4 C. sugar
  • 1/2 C. light corn syrup
  • 1/4 C. water
  • 1/4 tsp. salt
  • 2 egg whites
  • 1/4 tsp. cream of tartar
  • 1 1/2 tsp. vanilla extract

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Preheat the oven to 350 degrees. Line a 9x9 pan with foil and set aside. Mix all the ingredients for your crust together and press the crust evenly into the pan. Bake for 10 minutes, remove from oven, and set aside.

To make the fluff, combine the sugar, corn syrup, water, and salt in a small saucepan over medium-high heat. Boil together until a candy thermometer reads 240 degrees. While the mixture is boiling, beat 2 egg whites and cream of tartar until soft peaks form. When the syrup is ready, turn the mixer onto low and drizzle the syrup along the side of the bowl, slowly combining it into the egg whites. When all the syrup has been added, and bet for 7 to 8 minutes until thick and glossy. Add the vanilla. Spread 1 1/2 to 2 C. fluff on top of the crust.

To make the chocolate, combine the milk chocolate and sweetened condensed milk in a saucepan and stir until melted. Pour immediately over the fluff. Cover and refrigerate until the chocolate has hardened.

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