Toasted S’mores Fudge Bars

August is filled with my friends’ birthdays, and when I have the time, I always love to make home-baked goodies to accompany birthday gifts.  While I have my favorite go-to treat recipes, I thought I would experiment with something new for one of my best friend’s birthdays last week.

I really love anything to do with s’mores.  So when I came across this recipe I just had to try it!  The original recipe included steps to make marshmallow fluff from scratch, but with the crazy work week I was having, I didn’t have time for that, so I used some good ‘ol Marshmallow Fluff from a jar.  I am a huge fan of marshmallow fluff (whether it’s in a fluffer nutter sandwich or just on its own with a big spoon) so I definitely want to try to make it myself next time, but the jarred fluff worked great for this, too.

These toasted s’mores fudge bars are the perfect combination of salty/crunch from the graham cracker layer, rich and fudgy from the chocolate layer and ooey-gooey from the toasted marshmallow layer.  Serve with a napkin and big glass of milk!

These were a hit!  I’ll definitely be making them again soon 🙂

What you’ll need: graham crackers, butter, sugar, salt, milk chocolate chips, sweetened condensed milk, marshmallow fluff.

Preheat oven to 350° and line a 9×9 baking pan with foil.  Set aside.  Smash up your graham crackers into crumbs.  I did this in a Ziplock with the bottom of my measuring cup.  A food processor would be ideal, but I was trying to dirty as few dishes as possible!

Mix all the ingredients for your crust together and press evenly into pan.  Bake for 10 minutes. Remove from oven and set aside.

Next make your chocolate filling.  In a medium sauce pan combine the milk chocolate and sweetened condensed milk together over medium-low heat and stir until melted.  Pour immediately onto crust.

Spread about 1 1/2 – 2 cups of the marshmallow fluff on top of the chocolate layer.  Turn oven onto broil and place pan under broiler for 2 minutes or until the top of the marshmallow layer gets lightly golden. Keep your eye on it so it doesn’t burn, and rotate the pan around to get an even golden layer if needed.

Cool, peel back the foil layer and cut into squares when ready to serve.  Store bars airtight at room temperature for up to 2 days or refrigerated for up to 5 days

Toasted S’mores Fudge Bars
Adapted from Cookies and Cups

Ingredients

• 2 cups graham cracker crumbs (gluten-free or regular)
• 1/2 cup butter, melted
• 1/4 cup granulated sugar
• 1/2 tsp salt

• 2 cups milk chocolate chips
• 14oz sweetened condensed milk

• 1 1/2 – 2 cups marshmallow fluff

Steps

1. Preheat oven to 350°
2. Line a 9×9 baking pan with foil.  Set aside.
3. Mix all the ingredients for your crust together and press evenly into pan.
4. Bake for 10 minutes. Remove from oven and set aside.
5. Next make your chocolate filling.  In a medium sauce pan combine the milk chocolate and sweetened condensed milk together over medium-low heat and stir until melted.  Pour immediately onto crust.
6. Spread about 1 1/2 – 2 cups of the marshmallow fluff on top of the chocolate layer.
7. Turn oven onto broil and place pan under broiler for 2 minutes or until the top of the marshmallow layer gets lightly golden.  Keep your eye on it so it doesn’t burn, and rotate the pan around to get an even golden layer if needed.
8. Cool and cut into squares when ready to serve.
9. Store bars airtight at room temperature for up to 2 days or refrigerated for up to 5 days.