Seriously. Seriously people. You have to make these. You might remember that I shared them on a Hooray for Saturday a couple weeks back. Then I made them. And wow…It’s like smore’s for a crowd, and without the mess!
I blame my mother. She wanted to make these for her bunco party coming up, so naturally we had to test them out. We make a mean team. If she keeps cooking with me I’m going to need to rename this blog ShugaMama and her Mama : ) Actually that’s pretty cute.
Well, I have a couple other recipes on deck that I’m in the middle of writing, but as soon we made these bars, I couldn’t share them fast enough. The mastermind behind this insanely delicious treat, Shelley, says it’s one of her best creations to date. I have to agree. If you haven’t checked out her blog yet, you should! It’s where I turn whenever I want to make an over the top, out of control, tasty sweet!
First off you make an amazing graham cracker crust. In the past I’ve only ever made GCC’s with graham crackers and butter, but this has sugar and salt added to it too. Oh man I could eat this by itself. Then you make an easy fudge layer- just chocolate chips and sweetened condensed milk. I so appreciate the simplicity of the layers. Whenever I’m making a dessert with multiple steps, I like each step to be as easy as possible! I’m lazy but I want extravagant desserts, what can I say?
Then my friends, you make your own marshmallow fluff. It is easy, beautiful, and sinfully good. Naturally you could use store bought stuff here, but it’s the star of the dessert, and if you have a mixer and 10 minutes you should try making your own!
Smore’s Fudge Bars
tiny bit adapted from Cookies and Cups
2 1/2 c (about 18 full sheets) graham crackers
3/4 c melted butter
1/3 c granulated sugar
1/2 tsp salt
12 oz milk chocolate chips (or semi sweet, whatev)
14 oz sweetened condensed milk
3/4 c sugar
1/2 c light corn syrup
1/4 c water
1/4 tsp salt
2 egg whites
1/4 tsp cream of tartar
1 1/2 tsp vanilla extract
Preheat oven to 350°.
Line a 9×13 (or similar) baking dish with foil, set aside.
Pulse your grahams in a food processor until crumbed. Add the rest of the crust ingredients and blend until combined.
Press mixture into your dish and bake for 10 minutes.
Remove from oven and set aside.
In a saucepan, combine the chocolate chips and condensed milk over medium-low heat, and stir until melted. Pour immediately onto crust. This will thicken up quickly, so don’t dawdle.
The stand mixer was being weird, so we used this handy little French whisk. I love this little tool for beating things in small spaces.
Turn your mixer on to low (I’m assuming yours is working just fine) and drizzle the syrup along the side of the bowl slowly combining it into the egg whites.
When all the syrup has been added turn mixer up to medium high and beat for 7-8 minutes until thick and glossy. When there is about one minute left, add in the vanilla.
One cooled, lift foil out and cut into squares when ready to serve. If you used store-bought fluff (not here to judge), the consistency will be a little softer so try refrigerating before slicing.
Store bars airtight at room temperature for up to 2 days or refrigerated for up to 5 days.
Store the remaining Fluff at in an airtight container, refrigerated for up to 2 weeks.
If it lasts that long. Doubt it.
Nikki’s Note: the original recipe calls for a 9×9 in baking dish. We opted to make more crust and put it in a slightly larger dish, not modifying the other layers. I liked the ratio that gave us, since they are very rich bars.