S’mores fudge
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Chocolate fudge on a graham cracker crust, topped with toasted mini marshmallows for a campfire flavor. Cut into small squares to serve.
Ingredients
Graham cracker crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
Fudge
- 3 cups semi-sweet chocolate chips
- 1 14 oz can sweetened condensed milk
- ¼ cup unsalted butter
- 2 cups mini marshmallows
Equipment
- saucepan
- 9×13-inch pan
- mixing bowl
- baking sheet
Directions
- Line a 9×13″ pan with parchment paper and grease it lightly.
- Stir the graham crumbs and melted butter together and press evenly into the pan. For a firmer crust, bake at 350ºF for 8 minutes, then let cool.
- Over low-medium heat, melt the butter, condensed milk, and chocolate chips, stirring often, for about 3-5 minutes until smooth. Take off the heat.
- Pour the fudge over the crust and spread it evenly. Scatter the mini marshmallows over the top and press them in slightly. Toast with a kitchen torch, or broil for about 1 minute until golden, watching closely.
- Refrigerate until set, then cut into 64 pieces.
Notes
Store in the refrigerator up to two weeks.
Nutrition
Serving: 21g | Calories: 93kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5.3g | Saturated Fat: 3.1g | Trans Fat: 0g | Cholesterol: 7.8mg | Sodium: 24mg | Potassium: 57mg | Fiber: 0.6g | Sugar: 9.2g | Vitamin A: 83IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 0.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 64 pieces; graham cracker crumbs counted as graham crackers. Brands and portions vary, so use it only as an approximation.