Smores Fudge Bars

S'mores Fudge Bars | Cookies and Cups

These Smores Fudge Bars are one of my most favorite new treats!  Perfect in every way!
The concept for these is so simple.

And honestly the inspiration came from a bar I had at Sugar Mama’s Bakery in Austin… here’s a pic…It’s the lower left one.

photo 4(10)

But I will state this here and now.  My bars are better.

MY OTHER RECIPES

I’m sorry, they are.

Ok, sorry not sorry.

 

The bars at the bakery got mixed reviews, I really liked them…so did Jenny and Kristan.  But Amanda didn’t.

Because…you guys are gonna die…marshmallow isn’t her most favorite.  Like WHAT?!   How can that even BE?

 

Anyhow I knew I had to try and recreate the bars at home, and lawdy, did I do it up good.

I am pretty sure even Amanda could get behind these.  Because there is HOMEMADE MARSHMALLOW FLUFF INVOLVED, GUYS!

 

They are different than the bakery version in execution, but the same in theory.  And better.

I hate to keep horn tooting, but they’re so good.

Also, in case you were wondering Homemade Marshmallow Fluff is basically crack.

I mean, from what I hear about crack and all…

 

So anyway, stop what you are doing and make these.

NOW!

Because seriously I am telling you that they are one of my best creations.

 

Smores Fudge Bars.S'mores Fudge Bars | Cookies and CupsThe steps for these are simple.

 

First make your graham cracker crust.

I like a nice old thick graham crust…
 photo IMG_1794_zps1df9f0a1.jpg

Bake it up for a few minutes until it starts to get golden around the edges and on top.

 

Next up make your filling.  Only 2 ingredients for this step…milk chocolate and sweetened condensed milk.

I used the Mini Hershey’s Kisses you can find down the baking aisle, but feel free to chop up some milk chocolate or even use milk chocolate chips.  I like the idea, though of using Hersheys.  It makes it more smores-ish to me. photo IMG_1801_zps97ff3993.jpg

Just melt the chocolate and condensed milk together… photo IMG_1807_zps920e7ee5.jpgAnd pour it over your crust.

 photo IMG_1812_zps6f310250.jpgThat’s that.

 photo IMG_1816_zpsce3ea966.jpgMeanwhile get your fluff on.

I used the Homemade Marshmallow Creme recipe from THIS book, that I HIGHLY recommend.  Shauna is a sweet friend who blogs here.  I adore her!

 

Beat egg whites and some cream of tartar together until soft peaks form.

 photo IMG_1819_zps806f35ba.jpgMake a sugar syrup in a saucepan and when it comes to 240° you slowly pour it into the egg whites…

 photo IMG_1821_zps673bb5cf.jpg

Then beat that for 7-8 minutes.

It will look like this… photo IMG_1824_zpsa8db0f9c.jpgThen spread that on top of the chocolate layer.  As much or as little as you want.

 photo IMG_1827_zpsaccae76f.jpgIt’ll spread easily with an off-set spatula.

 photo IMG_1828_zps671e748b.jpgThen you’ll want to pop it under the broiler…

 photo IMG_1829_zpsd1df7606.jpgJust for about a minute until it gets a little brown on top…

 photo IMG_1831_zps36d0be2e.jpgAnd that’s it!

Seriously, you’ll groan when you eat these.

In the best possible way.

S'mores Fudge Bars | Cookies and Cups

Enjoy!!

 

**Recipe adjusted** I slightly increased the amount of butter in the crust based on some feedback I received from 1/3 cup to 1/2 cup.  I will never argue about adding a little more butter!

 

Print

Description

makes 25 bars


Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/4 cup granulated sugar
  • 1/2 tsp salt

Fudge layer

  • 2 cups milk chocolate chips
  • 14 oz sweetened condensed milk

Fluff Layer

  • 3/4 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/4 tsp salt
  • 2 egg whites
  • 1/4 tsp cream of tartar
  • 1 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°
  2. Line a 9×9 baking pan with foil. Set aside.
  3. Mix all the ingredients for your crust together and press evenly into pan.
  4. Bake for 10 minutes. Remove from oven and set aside.
  5. Next make your chocolate filling. In a medium sauce pan combine the milk chocolate and sweetened condense milk together over medium-low heat and stir until melted. Pour immediately onto crust.

Fluff

  1. Combine sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil together until a candy thermometer reads 240°.
  2. While mixture is boiling beat 2 egg whites and cream of tartar together until soft peaks form.
  3. When syrup is ready, turn mixer onto low and drizzle the syrup along the side of the bowl slowly combining it into the egg whites.
  4. 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.
  5. Spread about 1 1/2 – 2 cups of the Fluff on top of the chocolate layer.
  6. Turn oven onto broil and place pan under broiler for 1 minute or until the top of the marshmallow layer gets lightly golden.
  7. Cut into squares when ready to serve.

Notes

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.

recipe for Fluff adapted from Marshmallow Madness

 

165 Responses

  1. Susan

    I can’t wait to make these!!! I’ve always been a s’mores fanatic and this just jumped to the top of my to be made ASAP list!! Thank you so much for sharing this wonderful recipe with us.
    I LOVE your blog and your photography is wonderful.

  2. It’s ok to not be sorry. Sometimes I think I make things better than I find them in bakeries, sometimes I rock a dessert out! It looks like you rocked this recipe out of the park – these bars look amazing!

  3. Erica

    Does anyone know if there is a dairy free alternative to the Sweetened condensed milk? I know that sounds sac-relig and all, but one of my son’s is SO allergic to dairy that he would literally DIE if he even licked it just to taste, so I can’t torment him with something that looks that good and he can’t even have a little. So… any alternatives???

    1. Beth

      Don’t know how it would work, but what about the thick coconut milk in a can that is used for mixing drinks? It would be shelved by the alcohol drink mixers. It has a lot of sugar in it just like sweetened condensed, and I think it’s dairy free (you’d have to check for sure though).

      1. Erica

        I love that idea. I’m going to have to give it a try. It will open a whole world of possibilities if if it works. Thanks!!

    2. Kristen

      Erica I was wondering the same thing 2 of my 3 daughters are allergic to cows milk and I’m lactose intolerant but I REALLY want to make this, so if you figure it out let me know please! Thanks!!

      1. Erica

        I tried it with the coconut milk cooked down. It was OK. I found it a bit runny, so its not the best substitute, but worth playing with again in the future. Good luck!

        1. Boo Goblir

          did you try Crème of Coconut. I have read that’s the best substitute, NOT just coconut milk, but the Crème of Coconut or Cream of Coconut. it’s much thicker. ??? I haven’t tried this with it yet though….

    3. Autumn

      I just made these dairy free by making a simple chocolate ganache: 3 cups DF chocolate chips and 2/3 cup of almond milk. Microwave in a glass bowl in 30-second increments until completely melted. Pour over crust and refrigerate until set, then pour the finished fluff over it. Hope this helps!

  4. Gurl! Thank you so much for the sweet shout out (pun sort of intended). These bars look glorious! The fluff has found a good home here. As opposed to shoveled in my face with a spoon from the mixer bowl. xxoo

  5. I don’t even like smores and I want one of these! They look so good. This would be perfect to make for taking up to our cabin some weekend. Thank you for sharing the recipe!

  6. stacey

    I made these yesterday and realized after starting that I didn’t have a candy thermometer. Found a place on the internet that said the sugar should be able to easily roll into a ball with your fingers when dropped into cold water and then flatten out again when removed. Must have been the right temperature because the marshmallow creme came out great. I would add more butter to crust – this is like making a cheesecake crust and 2 cups graham cracker crumbs mixed with 1/3 cup butter wasn’t enough for it to stick together. After cutting, most of the graham crackers crumbs fell away. A 1/2 cup or 1 stick would have been better.

    1. Shelly

      More butter to the crust certainly couldn’t hurt!! Glad your marshmallow cream came out great! Thanks for the feed back 🙂

  7. Elisa

    Omg. Happy day! I was making these last night for a 4th of July,party and the marshmallow fluff didn’t come out at all! But I had to try again and it was perfect! I didn’t let the sugar mixture reach 240 as I think my thermometer wasn’t working right , but it worked out anyway and they are amazing. Per my 11 year old ” these are insane”.

    Oh one tip to everyone when boiling the sugar def use a small pot per Shelly. It makes a difference!

  8. I made 2 pans of these yesterday and they were so, so good. As a rule I don’t like marshmallows but homemade ones are a completely different story. They are divine. Anyway, I brought a pan to a friends house and we kept one and everyone loved them. I too would probably add more butter to the crust next time but I think the real trick is letting them cool completely before you cut them. We were anxious and cut ours while still warm and ended up with a bit of a mess. My friend waited and she said they held together really well. It’s all patience which apparently I don’t have a lot of.

  9. Tracy Turner

    Just made these and WOW are they delicious. I do want to make the crust a little firmer as it was rather crumbly. More butter?

    1. Shelly

      Yes. I didn’t have an issue with mine, but I got a few responses that their crust was crumbly, so I adjusted the recipe from 1/3 cup butter to 1/2 cup. That should help the crumbliness 🙂

      1. Tracy Turner

        Thanks. I adjusted the recipe and remade them in individual small jars. I posted a photo on Instagram and tagged you. Will also post on my Facebook page and tag you as we’ll! Thanks again.

  10. Patty

    Yours certainly look better than the one’s from Sugar Mama’s! Will be “pinning,” and hopefully making soon. I have Shauna’s book, and it’s fabulous. Her technique is different from most others, and I prefer it.

    1. Shelly

      Yep, it would work… it might nice slice as cleanly as mine did, having a looser consistency, but it would taste great!

  11. Ann

    I made these with the added butter in the crust and they were fantastic!! I took them to a bbq and they were a HUGE hit! You really have the best recipes on your site and you always make me laugh. Thanks for sharing your creativity, you make the world a sweeter place:)

  12. For my daughter’s wedding, she requested a dessert bar and Smore’s were one of the desserts she wants. This fits perfectly! Thanks so much for sharing. My only question is do these cut nicely? Is there some secret to getting these to look perfect?
    Thanks so much,
    Debbie

    1. Shelly

      They cut neat definitely, but to avoid smearing you’d have to clean the knife after every cut… and a warm knife would work best!

  13. I try to keep an open mind and understand we’re all different, but I’m always suspicious of people who don’t think homemade marshmallow anything and everything is the best thing on earth 😉 These look beyond amazing!

  14. Noonan

    I made this today… for those with a sweet tooth, it’s perfect, but I couldn’t stomach more than a couple of bites – the melted chocolate chip/condensed milk combo is too rich for me. The marshmallow is perfect however and versatile so I will use it for other desserts for sure.

    1. Shelly

      It would taste fine, but it doesn’t have exactly the same consistency as the homemade, so it might not cut as cleanly!

  15. Laura

    Made these this week & they are to die for! Thanks for sharing! I would like to add, it was wayyyy easier (and cleaner) to cut after being refrigerated. I made 2 batches – 1 to cut & serve right away for a party & 1 to keep. The 1 I cut right away (30 mins after broiler) made a bit of a mess with the marshmallow layer wanting to ooze & slide a bit. The batch I cut the next morning were PERFECT! Thanks again! 🙂

  16. I was wondering about the cutting! I think I’ll make mine in cupcake liners and pipe the fluff all cute on top.

    Think I could substitute honey for the maple syrup? My husband hates maple *gasp*.

    Thanks for the great recipe, photos and enthusiasm!

  17. Shannon

    Just made these for my birthday treat! Very sweet, but wonderful. The marshmallow fluff is AMAZING. I think I’ll eat the leftover fluff with just a spoon, although maybe I could dip some strawberries in it to pretend to be healthy. First recipe of yours that I’ve tried, though there are many that I’ve been eyeing (I have the best of intentions…just bad at the follow through). Next up – the deep dish smore cookies!

  18. Brenda

    all the bottom crust came off when I cut them Why. But where still good without the graham crumbs. Can I use graham wafers instead.

      1. Brenda

        Thank you. We think maybe there might have been a shortage of butter. When I when’t to put more butter out today for breakfast I noticed it had been cut on an angle which would make it short quite abit for the half cup measure.

  19. Katie

    I have these under the broiler right now!! However I’ve used store bought marshmallow fluff… and I think I should have waited for the chocolate layer to set a bit more before spreading it over – it was hard to spread as the chocolate kept moving around. But we will see how they turn out 🙂

  20. suze

    I have not made these yet, I will, but the reason that I am commenting is because of your pictures. THANK-YOU. I just made something yesterday that failed because I could not see what I was supposed to do as I was doing it. I have no doubt when I make this that I will be successful. As young cooks we try so hard to make things and have our husbands/boyfriends say how good it is. THANK-YOU.

  21. Tamara

    Lady I swear you and I are soulmates! Ok maybe kindred spirits ( as we are both married;) everything you make is exactly my favourites and always so scrumptious people ask me for recipes. I’m sure these are no exception and can’t wait for a lil marshmallow fluff crack 😉

  22. Suzie

    Has anybody tried that with real marshmallows? I would love to do it and I could this way for my husband and kids, but I’m allergic to eggs, so was curious to see if anybody has tried before I do! 🙂

    1. Cindyann

      Suzie, I make homemade marshmallows all the time, and the recipe I use has no egg at all. It calls for unflavored gelatin. The recipe I use calls for four packets, some call for three, both taste the same, just different sizes. They are so good! Google “homemade marshmallows recipe using gelatin” and you’ll be in business! To make fluff instead of the marshmallows, beat for about 7-8 minutes instead of the full amount of time. Hope this helps!

  23. Jamie

    I did a test run of this recipe today. I am hoping to make them again for an event in two weeks. I didn’t have a 9×9 pan, so I used a 13×9. I increased the graham crackers to 2 packages (of a box containing 3 packages, or about 2 1/2 cups) and I used 2 tablespoons more butter. It didn’t occur to me to increase sugar or salt since I was mostly worried about covering the bottom of the pan, and I wouldn’t add any more sugar next time either. Maybe the salt though. It turned out nicely thick and held together. I didn’t have any problems with the fudge layer, but I was wondering if there is a way to get this layer to cool more solidly (temper it?). I might look into that next time. I had a little bit of a problem with the fluff layer. I have this habit of reading directions literally to the point of abandoning what I already know about cooking. Haha… So, when it said, “drizzle the syrup along the side of the bowl slowly combining it into the egg whites”, I did it slowly… and what happened, of course, is that the syrup began to form candy chunks and strings throughout the marshmallow mixture and a mound of candy began forming and cooling onto the side of the bowl and entangling in my beaters. :/ Next time, I will pour it at medium speed. I also think that I will reduce the vanilla a little and maybe the sugar in the syrup too. Despite losing so much syrup, it was still so, so sweet. Very delicious and mostly easy to make.

  24. Beth

    Made these yesterday! Amazing! I increased the butter to 1/2 C. I had never made marshmallow before and it turned out great! Everyone loved it! Definitely will make this again and pass it along to friends!

  25. Justin

    I was going to make these before realizing I am out of Foil, can I use something else or some mad non stick spray

  26. Stacy

    Does the marshmallow fluff cook enough under the broiler for just a minute? I’m a little concerned about the egg whites not being cooked enough.

  27. Nazzle

    I saw this recipe on Facebook and had to make it. It was a lot of fun to make and I always enjoy making marshmallow fluff. I followed the recipe exactly, and I personally found these to be waaaaay to sweet. So much so that I’m considering throwing them out rather than taking them to a fourth of July party. Next time I attempt this I’ll probably cut out the sugar or some of it from the crust and I’ll definitely cut the condensed milk in half. Thank you for the idea and the beautiful pictures!

    1. Veronica

      If you used graham crackers with sugar on them already then it would definitely be overly sweet. When they were first done I wasn’t sure I could tolerate the sweetness, but after a second taste and everyone’s emphatic approval I, too, became please with the result.

  28. Veronica Balser

    I made these and they were a hit. Your instructions were so easy to follow before I knew what was happening I had made marshmallow fluff. I didn’t even have a chance to get intimidated, as your directions were clear and straight forward. Thank you I got my baking groove back.

  29. Michelle Sloyer

    I made these last night and oh…my…ga…. by far the best dessert I’ve ever made! And a little piece goes a loooong way… very rich. I’m not an experienced baker so I didn’t feel confident about making marshmallow topping from scratch, so I used store bought topping mixed with Cool Whip. Turned out perfect! And if I can do it, anyone can! Thank you for creating and sharing this recipe, you’ve made the world a better place!

  30. lori

    I love this web site! Glad I found it.=) I’ve been hoping for an easy marshmallow recipe and grahams are my fav crust & of course chocolate ^-^ Can’t wait to make these… in the morning for sure . (I think I’m going to sneak in some swiss chocolate)?love it so …….. any way, thank u for this, cant wait!

  31. lori

    I love this web site! Glad I found it.=) I’ve been hoping for an easy marshmallow recipe and grahams are my fav crust & of course chocolate ^-^ Can’t wait to make these… in the morning for sure . (I think I’m going to sneak in some swiss chocolate)?love it so …….. any way, thank u for this, cant wait!

    1. Shelly

      Oh well, I would say roughly 7-9 minutes? Really a candy thermometer is important in this one because if it goes too long the fluff will be hard 🙁

  32. Tina

    These look so yummy. I want to make this for our campers but this recipe says to use a 9×9 pan and it serves 25. Just wondering if that is correct?

  33. mel

    I made these yesterday and loved everything (even the super detailed instructions! I can get nervous in the kitchen with new-to-me techniques) except my chocolate layer didn’t stick to the graham cracker layer. I cooled the cracker layer completely per instructions and chilled the chocolate layer immediately after spreading while I made the fluff. Any advise? I’d love to make these for a gathering but not if they don’t stick together. A fun alternative my friends had was to flip the marshmallow and chocolate so that the cracker and chocolate sandwiched the fluff… but that wasn’t the intention 🙂

        1. Shelly

          Very weird. I wish I knew what to tell you…was your crust still warm when you put the chocolate filling on? That would help it adhere.

  34. Ashley

    I made these tonight and let me just say… HEAVENLY. I’ve never made any type of candy before so I didn’t have a candy thermometer so I googled it and used the cold water test… risky for me but let me just say the marshmallow fluff turned out perfect. I am very proud. The hardest part about this recipe is trying not to eat all the different ingredients as I made them… 😉 DELICIOUS.

  35. Bonnie

    I wanted to like these so much! They looked so good. Your instructions were fabulous and I was so proud of myself for making the marshmallow fluff without a candy thermometer. But they were just so sweet and I love sweet stuff. It was just too much. I’m sorry! But the fluff was fantastic!!!

  36. heidi

    WOW! just made these. forgot to get the stuff to make the fluff, so i used half a bag of mini marshmallows. couldnt wait for it to cool so it was so messy and oh sooooo good

  37. Amarie

    Just a quick question do you find these too sweet at all!? Just wondering because there’s milk chocolate, my sweet friend the condensed milk haha and Marshmallow frosting. I’m not a huge fan of super sweet e.g with cupcakes I don’t use traditional “American buttercream” (sugar vanilla and dash of milk” I use Italian or Swiss buttercream because I find it smoother and less sweet. Thoughts ?

    1. Shelly

      Well, yes, they are sweet for sure. A s’more itself it a sticky sweet treat, but you can always use less Fluff on top. Use as much or little as you would like!

  38. Sharon

    Do you think I can just make this in a pie pan and make it as a “pie” for my company’s “Pi Day Pie Contest”? 🙂 I mean, technically it DOES have a crust…

    1. Shelly

      You could, but it doesn’t set up as firmly, so when you cut the bars it will ooze a little bit. The taste will be fine though!

    1. Shelly

      It wouldn’t affect the taste, although it is a bit sweeter, but it doesn’t set up like the homemade kind, so when you cit the bars it will slowly ooze. They’ll taste good though!

  39. Cass

    Mine didn’t turn out right
    Going to try again
    Instructions are hard to read on my phone
    I have high hopes I can do this
    Looks too delicious to turn away

  40. Milissa

    These were amazing!!!! I only had an 8×8 pan but no bIg deal. My inly issue was the amount of servings it says. It says you get 25, which doesn’t make sense, 24 would. But then they’re VERY small. I cut them into 16 squares which turned out to be 285 calories each. Ya know, incase anyone is eating these and counting calories. Hahaha! (I am). Overall though, absolutely AMAZING!!!

  41. Kristen

    I made these for Easter and they were a huge hit. I got multiple requests for the recipe. They are perfect just as they are. They are pretty rich, but super fun.

  42. Kim

    So I made this and found the crust crumbled because it wasn’t wet enough, and found the chocolate layer too rich. I did however love the marshmallow layer!!! I think I’ll try about half the amount of chocolate and add more butter to the crust next time.

  43. Justine

    That is a traditional 7 minutes icing on top, I think I will try marshmallow cream when I make it. It would be more like real marshmallows.

  44. Jenn

    I almost hate to ask this, but could you feasibly use Marshmallow Fluff instead of the home made fluff? I’m not a big fan of the whole “get sugar super hot, then pour it into something” plan. I usually end up injured….

    1. Shelly

      hahaha! well sure, you can. It might not slice up as smoothly, as the fluff might ooze a bit, but it will work!

  45. Raion K

    Hey I love this recipe and want to make it. But is there a replacement for cream of tartar, corn syrup and graham crackers? because these arent sold where i live

  46. Becky

    These were going to be awesome but on the broiling step I opened the oven to find the whole pan on fire. Very scary put it out with fire extinguisher. Just posting so people know this can happen . It was probably at a minute and a half broiling because top wasn’t browned at one minute. All is well but dessert is ruined and house smells like campfire. I really can’t believe I didn’t think of the possibility of this catching on fire given that I’ve roasted marshmallows over campfire my whole life. Careful people!

    1. Kate

      That happened to me today! I just ended up blowing out the fire, scrapping the burnt part off and remaking the marshmallows and it was perfect.

  47. Rhonda

    I made this tonight…pretty tasty! First time making mallo fluff too! Can’t wait to have it with some peanut butter sandwiches!

  48. Amy

    These intimidated me with the homemade fluff but I decided to go for it because my husband is a s’mores fanatic and I have a work function tomorrow. I’m super stoked. First of all, the fluff is freaking amazing. Not hard to make and so much better than the jar kind. We haven’t tried the final result, yet, but I’m excited to. Also, I had to use a slightly larger pan than 9×9 to accommodate all the yummy goodness.

  49. Kate

    I made it today for a party and it was a hit! I ended up using semi-sweet chocolate so it wouldn’t be overly sweet which was perfect. Oh, be mindful for the broiler because the marshmallows will catch fire in mere seconds! I learned that today, so I scraped off the top and watched it like a hawk the second time around 😉 Thanks for sharing!

  50. Priya chnasoriya

    I m a vegetarian… I can’t use eggs to what cn I do now? Cn i make iy Without eggs? Or thers another option???

  51. Nicola

    I am so excited to make these! They look absolutely delicious, and I am sure they will tastes the same! Thanks for sharing. 🙂

  52. Wendy Lewis

    I took these to a women’s Bible study tonight and everyone thought they were incredible! I loved how fun it was to make marshmallow fluff from scratch!

  53. Phylicia

    I’m making these for a BBQ on Friday, so I’m planning to make a recipe and a half. At the end of the recipe she talks about storing the extra fluff – do you think there is enough extra fluff for another half a recipe?

  54. Marybeth

    Made these for some friends and everybody LOVED them! Normally I’m indifferent towards marshmallow, but this homemade fluff was incredible and easier to make than I thought it would be. 10/10 will definitely be making again!

    1. Shelly

      I have had people ask me this and have tried it on their own and it works! It might not cut as pretty as the homemade version, but it will taste good!

  55. Pingback : S’mores Recipe Roundup – 22 Creative Options

  56. Pingback : What It’s *Really* Like to Be a SAHM – E V I E + S A R A H

  57. Pingback : Football Party Food! [185 Dips, Appetizers, Sweets and Other Recipes for Football Season]

  58. Ellie

    I just made these! OMG!! They are fabulous. I followed the recipe exactly except I used semi-sweet chocolate morsels. I’m not sure why you need to line the pan with foil but I did it anyway. Marshmallow frosting is divine. Don’t use store-bought……homemade is best. Also, I make my graham crackers from the cookie. I put them in a plastic ziplock bag and crush them with a rolling pin. Don’t ziplock the bag so air can get out

  59. Pingback : S’mores Fudge Bars | The Cookin' Chemist

  60. Meredith

    I’ve made these a bunch of times now and they’re always a huge hit. My only problem is the marshmallow fluff is very sticky and I make a huge mess when I slice up the finished product. I normally place the individual bars in cupcake tins to store so they don’t stick together. Any tips on how to make the fluff easier to work with?

Leave a Reply

166 Shares