Description
These s’mores fudge cookie bars combine a golden graham cookie base, a thick layer of chocolate fudge, and toasted marshmallows for a gooey, crowd-pleasing dessert. Perfect for parties, bake sales, or cozy nights in, they deliver all the nostalgic flavors of campfire s’mores—no fire required.
Ingredients
- 1 cup (2 sticks/226g) unsalted butter, softened
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (240g) all-purpose flour
- 1 1/2 cups (150g) graham cracker crumbs (about 12 sheets, pulsed in a food processor)
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 cups (340g) semisweet chocolate chips
- 1 (14-oz/396g) can sweetened condensed milk
- 2 tablespoons (28g) unsalted butter
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- 3 cups (about 150g) mini marshmallows
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang for easy lifting. Lightly grease the paper.
- In a large bowl, cream together 1 cup butter, 1 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy (2-3 minutes).
- Beat in 2 eggs and 2 teaspoons vanilla until fully combined.
- In a separate bowl, whisk together 2 cups flour, 1.5 cups graham cracker crumbs, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add dry ingredients to wet, mixing until just combined. Dough will be thick and a little sticky.
- Press about two-thirds of the dough evenly into the bottom of the prepared pan. Save the remaining dough for the top.
- In a small saucepan (or microwave-safe bowl), combine 2 cups chocolate chips, 1 can sweetened condensed milk, and 2 tablespoons butter. Heat over low, stirring often, until melted and glossy (about 3-5 minutes). Remove from heat, stir in 1 teaspoon vanilla and a pinch of salt.
- Pour the warm fudge evenly over the cookie base. Use a spatula to smooth to the edges.
- Sprinkle 3 cups mini marshmallows evenly over the fudge. Drop spoonfuls of the remaining cookie dough on top. It won’t cover the marshmallows completely.
- Bake in preheated oven for 25-30 minutes, until cookie dough is golden brown and marshmallows are puffed and toasty. For extra-browned marshmallows, broil for 1-2 minutes at the end, watching closely.
- Let bars cool in the pan at least 2 hours (or refrigerate for 1 hour) to set the fudge.
- Use the parchment overhang to lift bars from the pan. Slice into squares with a sharp knife, wiping the blade between cuts for clean edges.
Notes
For gluten-free bars, use gluten-free flour and graham crackers. For dairy-free, use plant-based butter, coconut condensed milk, and dairy-free chocolate chips. Cool bars completely before slicing for clean edges. Bars freeze well for up to 2 months. For extra flavor, add nuts or swirl in peanut butter. Watch marshmallows closely under the broiler to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/24 of pan)
- Calories: 240
- Sugar: 22
- Sodium: 110
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
Keywords: s'mores, fudge, cookie bars, dessert, party, marshmallow, chocolate, graham cracker, easy, bake sale, gooey, campfire, American dessert