S’mores Fudge Bars

S’mores Fudge Bars bring together everything you love about the classic campfire treat—a buttery graham crust, smooth chocolate fudge layer, and toasted marshmallow topping. These bars are a rich, layered dessert perfect for holidays, parties, or anytime you crave a nostalgic sweet.

Recipe Information

Total Time:

Yield:

16 bars

Ingredients

Crust

Vegetable shortening, for greasing

¾ cup unsalted butter

¼ cup sugar

½ teaspoon salt

2 cups finely crushed graham crackers

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Filling

2 cups dark chocolate chips

1 (14-ounce) can sweetened condensed milk

1 tablespoon Baileys Irish Cream liqueur, optional

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Topping

¾ cup sugar

½ cup light corn syrup

¼ cup water

¼ teasoon salt

2 pasteurized liquid egg whites

¼ teaspoon cream of tartar

2 teaspoons vanilla extract

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Directions

Preheat oven to 350°F. Line an 8×8×2-inch baking pan with foil, extending the foil over edges of pan. Lightly grease foil; set pan aside.
For crust, melt butter. Stir in sugar and salt. Add crushed crackers; toss to mix well. Press mixture into bottom of prepared pan. Bake for 10 minutes or until edges are light brown. Cool in pan on a wire rack.
For filling, in a small saucepan combine chocolate chips, condensed milk and, if desired, liqueur. Cook and stir over medium-low heat until chocolate melts and mixture is smooth. Immediately pour mixture over crust. Cover and refrigerate.
For topping, in a heavy small saucepan combine sugar, corn syrup, water and salt. Bring to boiling over medium-high heat. Clip a candy thermometer to the side of the saucepan. Cook, without stirring, over medium-high heat until thermometer registers 240°F. (Adjust the temperature as needed so mixture cooks at a moderate, steady rate.) Immediately remove from heat.
Meanwhile, in a large mixing bowl beat egg whites, cream of tartar and vanilla on medium until soft peaks form (tips curl).
With mixer running on low, drizzle syrup mixture into egg white mixture. Beat on medium-high for 7 minutes or until mixture is thick and glossy.
Spread topping evenly over chocolate fudge layer. Use a handheld culinary torch to toast the top until lightly golden. (Or, place pan under broiler 4 inches from heat and broil for 30 to 60 seconds.)
Cover and refrigerate at least 1 hour. Using the edges of the foil, lift uncut bars out of pan. Cut into squares.