Pin it
These indoor s'mores bars take that beloved campfire classic and turn it into a mouthwatering treat you can enjoy anytime, no flames needed. With a buttery graham base, velvety chocolate middle, and cloud-like marshmallow top, they capture that nostalgic taste in a handy, sliceable form.
I came up with these bars during my nephew's birthday when our outdoor s'mores plans got washed out by a downpour. Turns out the kids liked them even better than the real thing, and now they're on the must-have list for all our family get-togethers, rain or shine.
Ingredients
- For the Crust: 20 whole graham crackers that make for that true s'mores foundation and give you a solid base that won't crumble
- Granulated sugar: 1/4 cup to bring just the right sweetness that works with the graham's natural flavor
- Salt: 1/2 teaspoon to boost all the tastes and cut through the sweetness
- Unsalted butter: 12 tablespoons try fancy European butter if you want something extra special
- For the Fudge Filling: 1⅓ cups semisweet chocolate chips go for good ones with 60% cocoa or more for the best taste
- Sweetened condensed milk: 3/4 cup + 1½ tablespoons this makes your fudge silky smooth and super creamy
- For the Marshmallow Topping: 2 large egg whites make sure they're not cold for the fluffiest results
- Cream of tartar: 1/4 teaspoon this helps your egg whites stay nice and fluffy
- Granulated sugar: 3/4 cup gives your marshmallow its sweetness and body
- Light corn syrup: 1/2 cup helps make that classic marshmallow feel and stops sugar crystals from forming
- Water: 1/4 cup helps melt the sugar completely
- Salt: 1/4 teaspoon takes the edge off the sweetness in your marshmallow
- Vanilla extract: 1½ teaspoons adds that cozy flavor that makes marshmallows so good
Step-by-Step Instructions
- Prepare the Crust:
- Crush graham crackers with sugar and salt in your food processor until you get fine crumbs. Mix in melted butter until everything looks damp and sandy. Pack it down firmly in your foil-lined pan so it's nice and even. Bake at 350°F for 10 minutes just until it sets. This quick bake helps your crust stay strong under the fudge.
- Create the Fudge Layer:
- Put chocolate chips and condensed milk in a pot over low heat. Keep stirring until it's smooth and shiny. Pour this warm fudge over your cooled crust and spread it out evenly. Pop it in the fridge while you work on the marshmallow.
- Whip the Marshmallow Topping:
- Beat your egg whites and cream of tartar at medium-high until they form soft peaks. In another pot, heat sugar, corn syrup, water, and salt to 240°F. Slowly pour this hot syrup into your egg whites while mixing on low. Then crank it up and beat until it's thick and shiny. Mix in vanilla last.
- Assemble and Finish:
- Spread your marshmallow fluff all over the fudge. Make some pretty swirls on top. Toast it with a kitchen torch or pop it under the broiler for half a minute to get that campfire look. Chill for at least an hour before cutting.
Pin it
The fluffy marshmallow layer really makes these bars stand out. Sure, you could use the store-bought fluff if you're rushed, but making your own gives you this incredibly airy, soft topping that really feels like you just roasted marshmallows. In my house, everyone always grabs for the corner pieces first because they get extra toasty edges.
Make-Ahead Options
These treats are great for planning ahead. You can make the whole thing up to 5 days before you need to serve them. Just keep the uncut bars in the fridge with a cover on them, and only slice them a few hours before serving. Let them sit out about 20 minutes so the fudge softens a bit before you dig in.
Flavor Variations
The traditional s'mores flavor is hard to beat, but you can switch things up for fun. Try using cinnamon grahams for a little spice. If you're crazy about chocolate, throw some mini chips into your marshmallow before you spread it. Around Christmas, add a tiny bit of peppermint extract to your fudge. And if you want a Reese's twist, spread a thin layer of peanut butter between your crust and chocolate.
Serving Suggestions
Don't serve these bars ice cold from the fridge. Let them warm up a bit so you can really enjoy how the textures play together. Want to fancy them up? Add some fresh berries and a light dusting of cocoa powder. They're awesome with a scoop of vanilla ice cream at parties, or wrap them individually if you're giving them as gifts.
Pin it
Once you try these s'mores bars, they'll quickly become a staple in your dessert lineup. They pack all that fireside magic into something a bit more fancy that you can whip up anytime.
Frequently Asked Questions
- → Can I replace semisweet chocolate with milk chocolate?
You can, but the dessert might taste overly sugary. Semisweet chocolate keeps it balanced.
- → How do I keep the graham crust firm?
Firmly press it into the pan and chill it completely before adding chocolate on top.
- → What’s the best tool for toasting marshmallows?
A kitchen torch works great for control. Or broil briefly—just don’t look away, as it can burn fast!
- → Can I make these in advance?
Yes, store them tightly sealed in the fridge for up to 5 days. They’re just as tasty cold.
- → Can evaporated milk replace condensed milk in this recipe?
No, condensed milk gives creaminess and the right sweetness. Evaporated won’t work as well.
- → How do I know if my marshmallow fluff is ready?
Once it’s shiny, stiff, and holds peaks, it’s good to go!