S’Mores Fudge Bars

  • 20 full graham crackers
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, melted
  • 2 cups semisweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350°F. Line an 8×8-inch baking pan with foil, set aside.
  2. Combine graham crackers, sugar, cinnamon, and salt in the bowl of a food processor and pulse until finely ground. Add melted butter and pulse until mixture is moistened.
  3. Press mixture into the bottom of prepared baking pan and bake for 10 minutes. Remove to a cooling rack and let cool completely.
  1. Combine chocolate chips and condensed milk in a small saucepan set over medium-low heat. Cook until mixture is melted, thick, and smooth, stirring constantly.
  2. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.
  1. In the bowl of an electric mixer fitted with the whisk attachment (or use a hand mixer and large bowl), beat the egg whites and cream of tartar until soft peaks form. Set aside.
  2. Combine sugar, corn syrup, water, and salt in a small saucepan set over medium-high heat. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F. Immediately remove from heat.
  3. Start beating the egg whites again, on low speed, while carefully pouring the corn syrup mixture into the bowl.
  4. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes. Add in the vanilla and beat until combined.
  5. Spread marshmallow topping evenly over chocolate fudge layer. Optional: Place the pan under the broiler and broil for 1 minute, or until lightly golden.
  6. Refrigerate for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days.

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