Fudgy S’mores Bars

Deliciously Fudgy S’mores Bars bring the classic s’mores taste indoors with no campfire needed, and they couldn’t be easier! 

“S’more” Graham Cracker S’mores BarsS’mores Chocolate Chip Cookies, and Chocolate Peppermint S’mores Bars are always a good idea. I’m obsessed with all things S’mores! These no bake Fudgy S’mores Bars are perfect for summer, especially when it’s too hot to build a campfire!

Fudgy S'mores Bars cut and stacked on a white plate

No Bake Bars

Last Christmas we made batch after batch of fudge. We experimented with all sorts of different mix-ins, extracts and chips.

I kind of wanted to play around with our “standard” recipe and come up with a no-bake bar that would be fun for summer. That’s when the idea for these fudgy s’mores bars was born.

I quickly got to work pulling out all of the ingredients that I wanted to incorporate in this recipe. Marshmallow crème, mini marshmallows, big marshmallows, graham crackers and lots of chocolate! Ok, so maybe I was just cleaning out our pantry, but it was all put to good use!

These thick and chocolatey bars are the perfect summertime treat! No need to turn on a hot oven or to start a campfire! Enjoy, I know we did 🙂

Toasted marshmallows on top of Fudgy S'mores Bars

Layering Fudgy S’mores Bars

PREP. Line an 8×8 or 9×9 square pan with foil, lightly butter or spray, then set aside.

BOIL. In a large saucepan set over medium-low heat, combine the marshmallow crème, evaporated milk, butter, sugar, salt and cinnamon. Bring the mixture to a boil, whisking constantly. Allow to boil for 5 minutes or until the sugar has dissolved and the mixture thickens. Remove from the heat and stir in the chocolate chips and the vanilla extract.

MIX. Beat the mixture for 1 minute by hand, then divide evenly between two bowls. Fold in the graham crackers into one of the bowls of chocolate, then the marshmallows into the other. The marshmallows might melt a bit, but that’s ok. If you want the marshmallows to stay intact, continue stirring the chocolate for a few minutes until it cools a bit, then add the mallows.

LAYER. Pour the mixture with the graham crackers into the bottom of the pan and spread to evenly coat the bottom of the pan. Pour the marshmallow mixture over top. Spread evenly then press the large halved marshmallows on the very top. Sprinkle with miniature chocolate chips if desired.

CHILL. Place into the refrigerator for at least 1 hour to set, I prefer 2. Torch the tops of the marshmallows using a kitchen torch, then cut into pieces. 

Cut Fudgy S'mores Bars stacked on a white plate with toasted marshmallows.

Tips + Storing Info

  • Marshmallow fluff can be used in place of the large marshmallows on top of these bars.
  • Add some chopped walnuts or pecans to the fudge for some variety.
  • If you don’t have a kitchen torch you can place these bars under the broiler in your oven for 30 seconds to 1 minute until browned. Just be very careful to watch them closely as they can burn quickly! 

STORE these bars covered at room temperature for up to 2 days. STORE in an airtight container in the fridge for up to 5 days.

To FREEZE, I recommended cutting fudge bars first before freezing. Freeze individual servings if you’d like. Store in an airtight container and freeze for up to 4 months. 

Thaw bars that have been frozen overnight in the fridge or on your countertop at room temperature. Keep in mind the fudge bars may “sweat” a little bit when defrosting which is expected depending on the temperature and humidity in your kitchen.

Fudgy S'mores Bars cut and stacked on a white plate

More Fudgy Treats:

Fudgy S’mores Bars Recipe

Deliciously Fudgy S'mores Bars bring the classic s’mores taste indoors with no campfire needed, and they couldn’t be easier! 
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Course: Brownies & Bars, Dessert
Cuisine: American
Prep Time: 5 mins
Cook Time: 5 mins
chill: 1 hr
Total Time: 1 hr 10 mins
Servings: 16 large pieces
Calories: 224kcal
Print Recipe

Ingredients

  • 1 (7 oz) jar of marshmallow creme
  • 1 (5 oz) can evaporated milk*
  • 4 Tbsp (½ stick) unsalted butter
  • 1 ½ c granulated sugar
  • ¼ tsp salt
  • pinch of cinnamon
  • 1 ½ tsp vanilla extract
  • 1 (12 oz) package chocolate chips**
  • 6 sheets of honey graham crackers - roughly chopped
  • 1 c mini marshmallows
  • 15 large marshmallows - halved
  • ¼ c mini semi-sweet chocolate chips (optional)

Instructions

  • Line an 8×8 or 9×9 square pan with foil, lightly butter or spray, then set aside.
  • In a large saucepan set over medium-low heat, combine the marshmallow creme, evaporated milk, butter, sugar, salt and cinnamon.
  • Bring the mixture to a boil, whisking constantly.
  • Allow to boil for 5 minutes or until the sugar has dissolved and the mixture thickens. Remove from the heat and stir in the chocolate chips and the vanilla extract.
  • Beat the mixture for 1 minute by hand, then divide evenly between two bowls. Fold in the graham crackers into one of the bowls of chocolate, then the marshmallows into the other. The marshmallows might melt a bit, but that's ok. If you want the marshmallows to stay intact, continue stirring the chocolate for a few minutes until it cools a bit, then add the mallows.
  • Pour the mixture with the graham crackers into the bottom of the pan and spread to evenly coat the bottom of the pan. Pour the marshmallow mixture over top. Spread evenly then press the large halved marshmallows on the very top. Sprinkle with miniature chocolate chips if desired.
  • Place into the refrigerator for at least 1 hour to set, I prefer 2. Torch the tops of the marshmallows using a kitchen torch, then cut into pieces.

Notes

*You will need approximately 2/3 cup of evaporated milk.
**You will need approximately 2 cups of semi-sweet chocolate chips.

Nutrition

Calories: 224kcal | Carbohydrates: 44g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 114mg | Potassium: 59mg | Fiber: 1g | Sugar: 35g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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