S'mores Fudge Bars

Blogger Stephanie Wise of Girl versus Dough bakes up s'mores in bar form with gooey marshmallows, a fudgy center and a graham cookie crust.

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 (7) 7 Reviews


  • Prep Time 35 min
  • Total Time 3 hr 0 min
  • Servings 16


pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
cup graham cracker crumbs (about 8 crackers)
cup unsalted butter, melted
cups chocolate chips
can (14 oz) sweetened condensed milk (not evaporated)
cups miniature marshmallows


  • 1 Heat oven to 375°F. In large bowl, stir cookie mix, graham cracker crumbs and melted butter until a soft dough forms. Press dough evenly into ungreased 8- or 9-inch square metal pan.
  • 2 Bake 20 to 25 minutes or until dough is set and golden brown. Cool completely, about 30 minutes.
  • 3 In 2-quart saucepan, heat chocolate chips and condensed milk over medium-low heat 10 minutes, stirring frequently, until chips are melted and mixture is thickened. Spread evenly over cooled cookie crust. Refrigerate 30 minutes or until set.
  • 4 Set oven control to broil. Sprinkle marshmallows evenly over chilled fudge filling. Broil 1 minute, rotating pan as needed until marshmallows are melted and lightly toasted. Refrigerate at least 1 hour before cutting into bars.
  • 5 For 16 bars, cut into 4 rows by 4 rows; for 20 bars, cut into 5 rows by 4 rows.


Expert Tips

Use a very sharp knife to cut the bars. It's also best if you run the knife under hot water and dry it just before cutting into the bars, and clean it off after each cut.

Serve bars with cold glasses of milk.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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