Last Christmas we made batch after batch of fudge. We experimented with all sorts of different mix-ins, extracts and chips. My favorite was the layered chocolate peanut butter fudge and the walnut fudge. I can’t wait to see what we come up with this year! 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 creme, 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!
After everything was chopped/prepped I started by making the base. It’s a pretty standard fudge recipe. A jar of marshmallow creme, a small can of evaporated milk, a few tablespoons of butter, a generous amount of sugar, a dash of salt and a little cinnamon for added s’more flavor. It all goes into a large saucepan set over medium-low heat. Bring it to a boil, whisking constantly to prevent it from burning, then let it simmer for about 5 minutes. You’ll know it’s ready to be removed from the heat when the sugar has dissolved and it becomes glossy, thick and slightly tan in color. It’ll look similar to condensed milk. Add your chocolate chips and vanilla extract and stir until smooth. like to beat the mixture by hand with a wooden spoon for about 1 minute or until it cools and thickens even more.
Divide the fudge base between two mixing bowls, then add the chopped graham crackers to one and the mini marshmallows to the other. Fold in the ingredients and then layer the graham cracker one into the pan first, followed by the marshmallow one. Spread it evenly into the pan. Now, I wanted to add a little something extra to this fudge, so I used my kitchen shears to cut about 15 large marshmallows in half and then stuck them (cut/sticky side down) to the top of fudge. I sprinkled some mini chocolate chips over it all to fill in the gaps. It’s totally up to you if you want to do this, but I thought it added a lot of nice texture to these bars.
When you’ve got it all dolled up, set in in the refrigerator to chill for about 1 hour. Sometimes I’ll let mine go for 2 hours before I cut it up, but I have a really sharp chef’s knife that I use to cut it with and it makes anything feel like cutting butter. If you’re worried about it being too firm, take it out at 3o minutes, torch it, cut it and then stick the pieces back in the fridge to set for a while longer. Oh yes, let’s talk about torching it. I wanted these to have that campfire taste to them so I broke out my handy dandy kitchen torch and used it to get the mallows on top nice and toasty. Not only does it make the bars look incredible, but it makes them taste pretty darn good too!
And that’s it! You’ve got yourself a nice pan of no-bake fudgy s’mores bars! Layered with all of your favorite ingredients and topped with puffy toasty mallows. 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 🙂
- 1 (7 oz) jar marshmallow creme
- 1 (5 oz) can evaporated milk*
- 4 tbsp. (½ stick) unsalted butter
- 1½ c. granulated sugar
- ¼ tsp. salt
- pinch of cinnamon
- 1½ 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)
- Line an 8x8 or 9x9 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 bowl, 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.
**You will need approximately 2 cups of semi-sweet chocolate chips.
Recipe source: Life Made Simple