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S’mores Fudge Bar


For Graham Cracker Crust:

4 cups graham cracker crumbs, about 28 graham crackers pulsed in food processor

¼ cup sugar

½ teaspoon salt

¾ cup unsalted butter, softened

For Brownie Center:

4 eggs

1½ cups all-purpose flour

2 tablespoons unsweetened cocoa powder

2 cups sugar

1 teaspoon salt

4 ounces semi-sweet chocolate, chopped

1 cup plus 1 tablespoon unsalted butter

1 teaspoon vanilla

For Marshmallow Topping:

4 envelopes unflavored gelatin

1½ cups water, divided

3 cups granulated sugar

1¼ cups light corn syrup

¼ teaspoon salt

1 teaspoon vanilla extract

1½ cups powdered sugar


For Graham Cracker Crust:

  1. Preheat oven to 350 degrees. Coat a 6×9-inch pan with nonstick spray.
  2. Stir together cracker crumbs, sugar, salt, and butter until combined. Press mixture into pan.
  3. Bake for 8 minutes, then cool completely on wire rack.

For Brownie Center:

  1. In a medium-sized mixing bowl, whisk eggs until frothy and set aside.
  2. In a large mixing bowl, whisk together flour, cocoa powder, sugar, and salt.
  3. In a medium saucepan, melt butter over low heat. Remove from heat and add chocolate. Stir until chocolate melts.
  4. With an electric mixer, beat vanilla and eggs into butter and chocolate mixture. Slowly add liquids to dry ingredients, mixing continuously until no lumps remain. Pour over cooled graham crust.
  5. Bake in 350-degree oven for 35 minutes or until set

For Marshmallow Topping:

  1. Soften gelatin in large bowl with ¾ cup water and set aside.
  2. In a small saucepan, combine remaining ¾ cup of water with sugar and corn syrup. Bring to a boil over high heat and cook until syrup reaches 238 degrees on candy thermometer.
  3. Using a handheld or stand mixer fitted with a whisk attachment, beat mixture on high speed and slowly pour hot syrup into the bowl with gelatin, continuing to mix until very stiff, about 15 minutes.
  4. Pour mixture over brownies and let cool completely. Refrigerate for 2 hours or until ready to serve. Slice into squares.
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