SMORES FUDGE BARS RECIPE - (4.5/5)
Provided by á-17861
Number Of Ingredients 17
Steps:
- Directions Preheat oven to 350°. Line a 9x9 baking pan with foil. Set aside. Mix all the ingredients for your crust together and press evenly into pan. Bake for 10 minutes. Remove from oven and set aside. Next make your chocolate filling. In a medium saucepan combine the milk chocolate and sweetened condense milk together over medium-low heat and stir until melted. Pour immediately onto crust. Fluff; Combine sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil together until a candy thermometer reads 240°. While mixture is boiling beat 2 egg whites and cream of tartar together until soft peaks form. When syrup is ready, turn mixer onto low and drizzle the syrup along the side of the bowl slowly combining it into the egg whites. When all the syrup has been added turn mixer up to medium high and beat for 7-8 minutes until thick and glossy. When there is about one minute left add in the vanilla. Spread about 1 1/2 - 2 cups of the Fluff on top of the chocolate layer. Turn oven on to broil and place pan under broiler for 1 minute or until the top of the marshmallow layer gets lightly golden. Cut into squares when ready to serve. Notes: Store bars airtight at room temperature for up to 2 days or refrigerated for up to 5 days. Store the remaining Fluff at in an airtight container, refrigerated for up to 2 weeks. Preheat oven to 350°. Line a 9x9 baking pan with foil. Set aside. Mix all the ingredients for your crust together and press evenly into pan. Bake for 10 minutes. Remove from oven and set aside. Next make your chocolate filling. In a medium saucepan combine the milk chocolate and sweetened condense milk together over medium-low heat and stir until melted. Pour immediately onto crust. Fluff; Combine sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil together until a candy thermometer reads 240°. While mixture is boiling beat 2 egg whites and cream of tartar together until soft peaks form. When syrup is ready, turn mixer onto low and drizzle the syrup along the side of the bowl slowly combining it into the egg whites. When all the syrup has been added turn mixer up to medium high and beat for 7-8 minutes until thick and glossy. When there is about one minute left add in the vanilla. Spread about 1 1/2 - 2 cups of the Fluff on top of the chocolate layer. Turn oven on to broil and place pan under broiler for 1 minute or until the top of the marshmallow layer gets lightly golden. Cut into squares when ready to serve. Notes: Store bars airtight at room temperature for up to 2 days or refrigerated for up to 5 days. Store the remaining Fluff at in an airtight container, refrigerated for up to 2 weeks.
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