I have an obsession. An addiction, if you will. To s'mores. Seriously, I can't get enough of ANY dessert that is s'mores related. I have two more recipes this week coming to you guys that are of a s'mores variation. I just can't help it! Especially during the summer.. That's when the addiction strikes in full force. These fudge bars are ah-maze-ing. Added bonus is that it only takes about 10 minutes (if that) to throw together. You just have to wait for it to set up in the fridge. (The hardest part!) The fudge has so many incredible textures going on. This is definitely going to be on repeat during these hot days! The best part about them, is they stay in the fridge and you can just take one out at a time as you want them or serve them all at once. The squares get soft at room temperature, which isn't much of a problem and doesn't affect taste at all but, if you want that chewy, stiff, fudge-like texture you need to store them in the fridge. I actually love that they are stored in the fridge because during these hot and humid days, they're a perfect cold treat!
The graham crackers and mini marshmallows give so much texture. The grahams stay slightly crunchy and the marshmallows stay nice and soft, giving it a real s'mores affect. I just really, really love this fudge, you guys.
My dad and step mom stopped by this weekend and wanted to take some fudge squares home with them. My dad said they'll just take one to share in the car (yeah, right!) and once my step mom had a bite she told him he'd better get his own. Ha! I'm telling you.. It's dangerously addicting.
- 2 cups semi-sweet chocolate chips
- 1 14 ox can sweetened condensed milk I have used this homemade recipe successfully to substitute
- 2 tbs unsalted butter
- ¼ tsp vanilla extract
- 1 cup + ¼ cup mini marshmallows divided
- 3 graham cracker sheets crushed & measure ½ cup chunks & 1 tbs crumbs
- Line an 8x8" baking pan with parchment paper or aluminum foil, set aside.
- In a small saucepan, combine chocolate chips, sweetened condensed milk and butter stirring until chocolate is all melted. (If using the homemade version I mentioned above, just melt chocolate and butter in a small saucepan and slowly pour in egg mixture a little at a time to prevent scrambling the eggs.) Add in vanilla.
- In a large zip top bag, crush graham crackers into chunks and crumbs. Fold in 1 cup of mini marshmallows and graham crackers chunks. Reserve the crumbs at the bottom of the bag for the end.
- Pour mixture into prepared pan. Spread it around to make sure everything is even and level. Sprinkle the top with about 1 tbs of reserved graham cracker crumbs (or more if you'd like). Distribute mini marshmallows on top and press them and graham cracker crumbs down to sink them in a little bit so they stay. Cover tightly and place in the fridge for at least 2 hours to set up.
- For best texture, fudge is best served right from the fridge. Do not store at room temperature unless you want soft fudge. Stays fresh for up to 4 days stored in the fridge in an airtight container.