Smores Fudge Bars Recipes

Steps:

• Line an 11x7-inch baking dish with parchment paper. Sprinkle half of the graham cracker crumbs on bottom of dish.
• Melt chocolate chips, sweetened condensed milk, butter, and vanilla extract in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Pour half of melted chocolate mixture into prepared baking dish; sprinkle about half of the miniature marshmallows over the top, covering the chocolate mixture. Repeat with the remaining chocolate mixture and graham crackers, respectively.
• Refrigerate until solid, 3 hours to overnight.

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening. In large bowl, beat all crust ingredients with electric mixer on low speed until coarse crumbs form. Press mixture in bottom of pan. Bake 10 to 12 minutes or until golden brown.
• Remove partially baked crust from oven. Sprinkle marshmallows over crust. Return to oven; bake 1 to 2 minutes longer or until marshmallows begin to puff.
• Remove pan from oven. Sprinkle chocolate pieces evenly over marshmallows. Drizzle warm ice cream topping over top. Cool completely, about 1 hour. Cut into bars.

Steps:

• Directions Preheat oven to 350°. Line a 9x9 baking pan with foil. Set aside. Mix all the ingredients for your crust together and press evenly into pan. Bake for 10 minutes. Remove from oven and set aside. Next make your chocolate filling. In a medium saucepan combine the milk chocolate and sweetened condense milk together over medium-low heat and stir until melted. Pour immediately onto crust. Fluff; Combine sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil together until a candy thermometer reads 240°. While mixture is boiling beat 2 egg whites and cream of tartar together until soft peaks form. 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. 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. Spread about 1 1/2 - 2 cups of the Fluff on top of the chocolate layer. Turn oven on to broil and place pan under broiler for 1 minute or until the top of the marshmallow layer gets lightly golden. 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. Preheat oven to 350°. Line a 9x9 baking pan with foil. Set aside. Mix all the ingredients for your crust together and press evenly into pan. Bake for 10 minutes. Remove from oven and set aside. Next make your chocolate filling. In a medium saucepan combine the milk chocolate and sweetened condense milk together over medium-low heat and stir until melted. Pour immediately onto crust. Fluff; Combine sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil together until a candy thermometer reads 240°. While mixture is boiling beat 2 egg whites and cream of tartar together until soft peaks form. 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. 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. Spread about 1 1/2 - 2 cups of the Fluff on top of the chocolate layer. Turn oven on to broil and place pan under broiler for 1 minute or until the top of the marshmallow layer gets lightly golden. 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.

Steps:

• 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.
• Bake 20 to 25 minutes or until dough is set and golden brown. Cool completely, about 30 minutes.
• 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.
• 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.
• For 16 bars, cut into 4 rows by 4 rows; for 20 bars, cut into 5 rows by 4 rows.

Steps:

• Heat oven to 325° F. Spray bottom and sides of 13 x 9-inch pan with cooking spray.
• In large bowl, mix Crust ingredients with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes.
• In medium bowl, beat cream cheese and brown sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 1/4 cup chocolate fudge sauce. Add eggs, 1 at a time, beating until just blended. Stir in cream and vanilla. Spread filling evenly over cooled crust. Place cut marshmallows in single layer, cut sides down, on top of filling.
• Bake 35 to 40 minutes or until marshmallows are light golden brown. Remove from oven; scatter chocolate bar pieces on top. Bake 2 minutes longer. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely.
• Before serving, in small microwavable bowl, microwave 1/4 cup chocolate fudge sauce uncovered on High in 15-second increments until thin enough to drizzle. Top cheesecake with graham crackers pieces and drizzled chocolate. Cut in 6 rows by 4 rows.

Steps:

• Heat oven to 350 degrees F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Combine graham cracker crumbs and butter in medium bowl, stirring until evenly moistened. Sprinkle 1 cup graham cracker mixture evenly into bottom of prepared pan. Prepare brownie batter according to package directions using oil, water and eggs. Spread over crumbs in pan. Bake 28 to 31 minutes or until set in center. Cool completely in pan on wire rack.
• Microwave sweetened condensed milk and chocolate chips in medium microwave-safe bowl on HIGH 2 minutes. Stir until completely melted and smooth. Pour over brownie layer. Freeze until firm, about 1 hour.
• Heat broiler to HIGH. Spread marshmallow creme evenly over chocolate layer. Sprinkle evenly with remaining graham cracker crumbs. Sprinkle evenly with mini marshmallows. Broil 6 inches from heat 2 minutes or until lightly browned.