Don’t miss these make-ahead Fudgy S’mores Bars that are layered with graham crackers, chocolate fudge and toasted marshmallows! I personally love S’mores but unfortunately I’m not around campfires all that often. So I came up with a way to make make-ahead S’mores Bars that are compact, easy to handle and absolutely delicious! Before I begin, I just want to let you know that I only go over the main details in my blog posts. If you’d like to see the full recipe, please use the “Jump to Recipe” button above.
Notes on preparing the pan:
Let us wait no more! To begin, prepare the baking pan. Line the 8 x 8 inch baking pan with aluminum foil, making sure there’s enough to hang over the edges. This comes in handy when lifting the bars out of the baking pan. Once the aluminum foil overhang is complete, grease it with butter or baking spray.
Notes on making the Fudge:
Once the pan is prepared, place 4 1/2 graham cracker sheets on the bottom of the pan. You may need to shimmy them in to get them to all lay flat. We just want to avoid any large gaps. Set the pan aside and begin preparing the fudge.
To make the fudge layer, create a double boiler. You can do this by placing a pot on the stove top and filling it with about one to two inches of water, bringing it to a simmer. Place the chocolate chips and butter into a bowl, preferably one that fits snug over the pot of water. If not, that’s okay, you may just need to use a heat-proof oven mitt to hold the bowl still. Just be careful of the hot steam. Place the bowl with the chocolate chips and butter over the simmering water, stirring often until the chocolate and butter are melted. Remove the bowl from the heat and stir in the marshmallow fluff.
Once the fudge mixture is prepared, divide it into two. Spread the first half over the graham cracker sheets in the pan. In the meantime, set the second half of fudge back over the simmering water to maintain its temperature. If the second half of the fudge mixture were to get cold, it would be harder to spread so we just want to keep it warm until we need it. Once the first half of the fudge is spread over the graham crackers, place a layer of mini marshmallows evenly over the fudge layer.
Notes on toasting the mini marshmallows:
Turn the oven’s broiler on HIGH, and place the baking dish 4 inches away from the broiler. Keep a close eye on it because those marshmallows burn fast! It can take around 40 seconds to 1 minute to toast the marshmallows, but this will vary based on the oven. I recommend watching them from 20 seconds into being under the broiler. Remove the bars from the oven and place spoonfuls of the second half of the fudge over the marshmallows and spread evenly.
Break the other 4 1/2 graham cracker sheets up into individual graham crackers (there will be 4 per sheet). Gently press the graham crackers into the fudge without leaving much room between them. Place in the refrigerator to set for at least 45 minutes. Once set, use a sharp knife to cut them up along the graham cracker lines.
How to store these Fudgy S’mores Bars:
Store in an airtight container in the refrigerator for up to a week. Serve cold or at room temperature. If stored on the counter top, eat within 3 days.
Fudgy S’mores Bars
Ingredients
- 9 Graham Cracker Sheets
- 12 oz Semi-sweet Chocolate Chips
- 3 tbsp Unsalted Butter
- 1 x 7.5 oz jar Marshmallow Fluff
- 2 cups Mini Marshmallows
Instructions
- Line an 8 x 8 inch baking pan with aluminum foil, going all the way up the sides and over the edges. Grease the aluminum foil.
- Layer 4 1/2 graham cracker sheets on the bottom of the pan, making sure they fit together without any large gaps. Save the other 4 1/2 sheets for on top.
- In a bowl over a pot of about an inch to two of simmering water (a double boiler), melt the chocolate and butter together, stirring often.
- Once melted, remove from heat and stir in the marshmallow fluff.
- Spread half the mixture over the graham cracker sheets. In the meantime, set the other half of the mixture back over the heat on the double boiler to prevent it from cooling.
- Cover with two cups of mini marshmallows. Broil the marshmallows, about 4 inches from the broiler, on high for about 40 seconds to 1 minute, playing close attention so they don't burn.
- Remove from oven and place spoonfuls of fudge mixture on top and spread evenly over the marshmallows.
- Divide the other 4 1/2 graham cracker sheets into individual crackers – you will have 18 crackers. Place these over the fudge layer, fitting them tightly together. Gently press down on the crackers to push them into the fudge.
- Place in the refrigerator for at least 45 minutes. Once set, use a sharp knife to cut along the crackers to make 18 bars.
- Store in the refrigerator until ready to eat. Serve cold or at room temperature.
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