These candy bars are one of my favorite treats! This easy recipe from Smores is a year-round version of the campfire treat, with a graham cracker crust, a sweet and silky chocolate filling with a fluffy coating of homemade toasted marshmallow!
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup granulated sugar
1/2 teaspoon salt
2 cups of milk chocolate chips
14 oz sweetened condensed milk
3/4 cup of sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
2 egg whites
1/4 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract
Preheat the oven to 350°.
Line a 9×9 mold with aluminum foil. Set aside.
Mix all the ingredients in the crust and press evenly into the baking pan.
Bake for 10 minutes. Remove from oven and set aside.
Then make your chocolate filling. In a medium saucepan, combine the milk chocolate and condensed milk over medium-low heat and stir until melted. Pour immediately over the crust.
Combine sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil together until a candy thermometer reads 240°.
While the mixture is boiling, beat 2 egg whites and cream of tartar until soft peaks form.
When the syrup is ready, turn the mixer to low heat and slowly pour the syrup along the side of the bowl to combine with the egg whites.
When all the syrup has been added, turn the mixer to medium and beat for 7-8 minutes until thick and shiny. When there is one minute or so left, add the vanilla.
Spread 1 1/2 – 2 cups of Fluff over the chocolate layer.
Put the oven on the grill and place the pan under the grill for 1 minute or until the top of the marshmallow layer is lightly browned.
Cut into squares when ready to serve.
Store bars tightly at room temperature for up to 2 days or refrigerated for up to 5 days.
Store the remaining lint in an airtight container, refrigerated for up to 2 weeks.