Can we talk about S’mores? I know they’re the classic camping treat, but to be completely honest, I’m not a big fan. Just toast the perfect marshmallow, and I can forgo the sticky messy s’mores sammy, where the chocolate never melts fast enough, and the graham seems to be dry and messy. BUT…for someone who doesn’t really like the classic, I totally love the flavor trio of marshmallow, chocolate and graham. In fact, we’ve shared S’mores everything, from easy s’mores dip to s’mores muddy buddies, to s’mores three different ways to 25+ different s’mores recipes to fancy s’mores pot de creme to today’s recipe: The HAPPY CAMPER: the ultimate S’mores Fudge.
If you’ve ever made our freezer fudge, this is a spin on that delicious fudge recipe with homemade marshmallows on top and the perfect buttery crushed graham cracker crust, it will make you the Happiest Camper without even actually camping! We made a quick video so you can see it in action.
I’m in trouble…In the making of this video, I decided to make it twice, just in case I needed a quick swap out, if things didn’t go well. The good news:…it went well, it’s so delicious…the bad news is that I now have a second batch in the freezer as we speak! It’s requiring so much self control! So when you make it, do me a favor and make it for a crowd. Lots less guilt that way, if you know what I mean. 😉
The Happy Camper
- 20 graham crackers about 1 1/2 packages
- 1/4 cup sugar
- 1/4 teaspoon salt
- 12 tablespoons butter melted
- Chocolate Fudge Layer:
- 1 12 oz. package semisweet chocolate chips
- 1 12 oz. package butterscotch chips
- 1/2 cup peanut butter
- 1/2 cup butter
- Marshmallow topping:
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the graham cracker crust:
Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil.
Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Remove to a cooling rack and let cool completely.
For the filling:
In a small saucepan set over medium-low heat, combine the chocolate chips, butterscotch chips, peanut butter and butter. Heat until the mixture is melted, thick, and smooth, stirring constantly. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.
For the marshmallow topping:
In a bowl with an electric mixer, beat the egg whites and cream of tartar until soft peaks form.
Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F. Immediately remove from heat. Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes more. Add in the vanilla and beat until combined.
Spread the marshmallow topping evenly over the chocolate fudge layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. OR you can alternatively, place the pan under the broiler and broil for 1 minute, or until lightly golden and the top is toasted.
Refrigerate the pan for at least 1 hour or overnight before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days, or stored in the freezer (wrapped up tight) for a month.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
So excited for you to make it!