S'mores Fudge Bars (Print Version)

# Ingredients:

→ For the Crust

01 - 20 (308 grams) full graham crackers
02 - 1/4 cup (50 grams) granulated sugar
03 - 1/2 teaspoon salt
04 - 12 tablespoons (170 grams) unsalted butter, melted

→ For the Fudge Filling

05 - 1 1/3 cups (226 grams) semisweet chocolate chips
06 - 3/4 cup + 1 1/2 tablespoons (265 grams) sweetened condensed milk

→ For the Marshmallow Topping

07 - 2 large egg whites
08 - 1/4 teaspoon cream of tartar
09 - 3/4 cup (75 grams) granulated sugar
10 - 1/2 cup (168 grams) light corn syrup
11 - 1/4 cup (60 grams) water
12 - 1/4 teaspoon salt
13 - 1 1/2 teaspoons vanilla extract

# Instructions:

01 - Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with foil. In a food processor, pulse graham crackers, sugar, and salt until finely ground. Add melted butter and pulse until combined. Press mixture firmly into the bottom of the lined pan. Bake for 10 minutes. Refrigerate the pan to cool while preparing the filling.
02 - Combine chocolate chips and condensed milk in a small heavy saucepan over medium-low heat. Stir constantly until melted, smooth, and thick. Avoid leaving the mixture unattended to prevent burning. Pour the chocolate mixture over the cooled crust and refrigerate while preparing the marshmallow topping.
03 - Using an electric mixer with a whisk attachment, beat egg whites and cream of tartar on medium-high speed until soft peaks form (about 7 minutes). Meanwhile, combine sugar, corn syrup, water, and salt in a small saucepan over medium-high heat. Bring to a boil and cook until a candy thermometer registers exactly 240°F (115°C), approximately 8 minutes. Remove from heat immediately. While the mixer runs on low, slowly pour the syrup between the side of the bowl and the whisk. Increase speed to medium-high and beat until mixture thickens to a marshmallow fluff consistency, about 6-7 minutes. Add vanilla extract and mix until incorporated.
04 - Spread the marshmallow topping evenly over the chocolate fudge layer. Using a kitchen torch lightly toast the marshmallow topping until golden. Alternatively, place the pan under the broiler for approximately 30 seconds, monitoring closely to avoid burning. Refrigerate for at least 1 hour before slicing into squares and serving. Store in an airtight container in the refrigerator for up to 5 days.

# Notes:

01 - Use aluminum foil to line the baking pan. Parchment paper is not suitable as it can catch fire when using a torch or broiler.

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