I have always been a sucker for anything s’more. I love the crunch of the graham cracker as the warm toasted marshmallow oozes out the sides. The sweet taste of chocolate is what pulls it all together. What I particularly like about this recipe is that it’s not super sticky. It’s super easy for kids to hold, without getting marshmallow everywhere. This is a great snack for a summer night out on the patio or an addition to a backyard barbecue (no campfire is needed)!
One thing I would recommend while making this recipe, is to make sure your whipped topping gets whipped enough. When you lift the whisk it should create peaks that holds their shape. Upon making this recipe, I found that the whipped topping did not hold its shape. To fix this, you can take it off the boiler and use the whisk attachment with your Kitchen Aid. Let it run for about 3-4 minutes and it should work. If you are in a rush and need to save yourself some time, you can just use marshmallows or marshmallow Fluff.
| Level: Easy | Total: 1 hr. 25 mins. (includes cooling time) | Yield: 12 pieces |
Ingredients:
FOR THE CRUST
- 9 graham crackers, crushed into crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
- pinch of kosher salt
FOR THE CHOCOLATE FUDGE
- 1 14-OZ. can sweetened condensed milk
- 2 cups semisweet chocolate chips
- 1 teaspoon pure vanilla extract
FOR THE MARSHMALLOW FROSTING
- 3 egg whites
- 3 tablespoons
- 1 tablespoon light corn syrup
- 2/3 cups sugar
Directions:
- Line an 8 x 8 inch pan with foil and spray with cooking spray. Make graham cracker crust: In a large bowl, stir together graham cracker crumbs, butter, sugar, and salt until completely moist. Press into prepared pan until packed. Freeze while you make your fudge layer and frosting.
- Make chocolate fudge: In a small saucepan, combine sweetened condensed milk, chocolate chips, and vanilla.
- Make marshmallow frosting: Place a heatproof bowl over a small saucepan of simmering water over medium heat. Whisk together egg whites, water, light corn syrup, and sugar and cook 3 minutes. Using a hand mixer, whip until glossy.
- Heat broiler. Pour the chocolate fudge layer over the graham cracker crust and smooth to create an even layer. Then, pour the marshmallow frosting on top and smooth. Broil 2 minutes, then freeze 1 hour.
- Slice into squares and ENJOY!
