S’mores Fudge Bars with Toasted Marshmallows

These s’mores fudge bars stack the three parts of a campfire s’more into neat, sliceable squares: a buttery graham cracker crust, a thick layer of creamy chocolate fudge, and a top of marshmallows toasted with a kitchen torch. Nothing goes in the oven. The fudge is a simple mix of chocolate chips and sweetened condensed milk, so it sets soft and smooth, more like a truffle than a brownie.

One 8×8 pan makes 16 bars. Plan on about 30 minutes of work and at least 2 hours in the fridge. It’s s’mores for December, when nobody wants to stand around a fire pit. They hold up fine on a Christmas dessert platter, too.

What You Need for Three Layers

For the crust: 2 cups graham cracker crumbs, ½ cup melted butter and 2 tablespoons brown sugar. That is about 15 full cracker sheets, crushed in a food processor or in a bag with a rolling pin. For the fudge: 2 cups semi-sweet chocolate chips, one 14 ounce can of sweetened condensed milk, 2 tablespoons butter, 1 teaspoon vanilla and a pinch of salt. For the top: 2 cups mini marshmallows and ½ cup large marshmallows cut in half.

Use sweetened condensed milk, not evaporated milk. They sit next to each other on the shelf and the evaporated one will never set. Don’t skip the salt. Without it the fudge just tastes sweet. Dark chocolate chips work if you want it less sweet. For a version with peanut butter in the mix, see our peanut butter s’mores bars.

Pressing a Crust That Holds Together

Line the pan with parchment, leaving an overhang on two sides so you can lift the whole slab out later. Stir the crumbs, melted butter and brown sugar until every crumb is damp and the mix looks like wet sand. Squeeze a handful. If it holds its shape, it is ready.

Tip it into the pan and press it down hard with the bottom of a measuring cup, especially at the edges and corners. A loose crust crumbles when you cut the bars. Put the pan in the fridge while you make the fudge.

Making Smooth Chocolate Fudge

Put the chocolate chips, condensed milk, butter, vanilla and salt in a medium saucepan over low heat. Stir the whole time. It takes about 5 minutes. Take the pan off the heat while a few chips are still visible and keep stirring; they finish melting on their own. If the heat is too high, the fudge turns grainy or oily.

Pour the warm fudge over the cold crust and spread it to the edges with an offset spatula. Right away, while it is still soft and sticky, cover the top with the mini marshmallows and the halved large ones, cut side down. Press each one in a little so it holds when you torch it.

Chilling, Torching and Cutting

Chill for at least 2 hours, until the fudge is firm in the middle. Then toast the marshmallows with a kitchen torch held 2 to 3 inches away, moving it all the time. Leave some pale and take some deep brown. Uneven is good. It’s what makes them look like they came off a real fire. No torch? Put the pan on the top rack under a hot broiler for 30 to 60 seconds and do not walk away.

Lift the slab out by the parchment and cut 16 squares with a sharp knife run under hot water and wiped dry between cuts. Marshmallow sticks to a cold, dry blade. If you like a no-bake fudge with a crumb topping, our sugar cookie fudge uses the same condensed milk base.

Small Fixes That Help

• Crust falls apart: not enough pressure or too little butter. Press firmly and squeeze test the crumbs first.
• Fudge never sets: evaporated milk was used, or the bars needed longer in the fridge. Give them 4 hours.
• Grainy or oily fudge: the heat was too high. Keep it on low and take the pan off before every chip melts.
• Marshmallows slide off: they went on after the fudge had cooled. Press them in while it is still warm.
• Burnt spots: the torch was too close. Keep it moving and pull it back.

Storing and Serving the Bars

Keep the bars in an airtight container in the fridge for up to 5 days. Let them sit out for 10 to 15 minutes before serving so the fudge softens. I do not freeze these; the toasted marshmallow turns weepy and sticky when it thaws. Serve them with hot chocolate, set them next to hot cocoa brownie cups on a holiday tray, or pair them with marshmallow brownies for a full s’mores spread.

Save these s’mores fudge bars on Pinterest for your next cold night. If you make them, tell me in the comments: torch or broiler?