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The Happy Camper | The Ultimate S'mores Fudge | NoBiggie.net

The Happy Camper

The Happy Camper aka the ultimate s'mores fudge!
Author Kami - NoBiggie.net

Ingredients

For the Graham Cracker Layer:

  • 20 graham crackers about 1 1/2 packages
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 12 tablespoons butter melted

For the 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

For the Marshmallow Top:

  • 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

Instructions

For the Graham Cracker Layer:

  1. Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil.
  2. 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 Chocolate Fudge Layer:

  1. 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 Top:

  1. In a bowl with an electric mixer, beat the egg whites and cream of tartar until soft peaks form.
  2. 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.
  3. 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.
  4. 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.