Description
Rich and gooey S’mores Fudge Bars with a buttery graham cracker crust and a toasty marshmallow swirl. Prepare to be wowed!
Ingredients
- Crust:
- 1–1/2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- Fudge Filling:
- 6 (1.55 ounce) milk chocolate bars
- 1/2 cup (1 stick) unsalted butter
- 2 large eggs
- 1 cup granulated sugar
- 3/4 cup Gold Medal ® all-purpose flour
- 1/2 teaspoon kosher salt
- Marshmallow Swirl:
- 1 cup marshmallow crème
- Topping:
- 2 tablespoons graham cracker crumbs
Instructions
- Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper and spray with non-stick cooking spray. Set aside.
- In a medium bowl stir together the graham cracker crumbs and melted butter. Press mixture evenly into the bottom of the prepared baking dish.
- In a large microwavable bowl, melt the butter and chocolate on low power in the microwave until just melted, about 2 minutes, stirring every 30 seconds. Stir until smooth and let cool for about 5 minutes before whisking in the eggs and sugar. Stir in the flour and salt until well combined. Gently spread filling over the graham cracker crust.
- Place 10 dollops of the marshmallow crème onto the filling. Using a table knife or chopstick, swirl the crème into the filling with a few large zigzags across the baking dish.
- Bake for about 40 minutes or until crème is starting to turn a toasty brown and a toothpick inserted in the center comes out clean. Immediately sprinkle with 2 tablespoons of crushed graham crackers just as the bars are coming out of the oven.
- Let cool completely on a wire rack and then place in the refrigerator for 30 minutes before slicing into squares and serving.