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Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 melted butter
  • 3 cups semi-sweet chocolate chips
  • 1 1/4 oz. can sweetened condensed milk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups marshmallow fluff
  • 2 cups mini marshmallows

Method

  1. To make the cracker base: In a bowl, combine graham cracker crumbs, sugar, salt and melted butter. Pour mixture into a greased cooking tray, pressing down firmly using a spatula. Bake at 350°F for 10 minutes or until top is golden brown.
  2. To make chocolate fudge layer: Melt chocolate in a double boiler. Once melted, whisk in condensed milk and vanilla until smooth. Pour fudge over graham cracker base, smoothing out with a spatula so base is completely covered. Place in refrigerator to cool for 10 minutes.
  3. To make the marshmallow layer: Using a spatula, spread marshmallow fluff over the cooled fudge layer. Liberally sprinkle mini marshmallows on top of fluff layer until completely covered. Using a kitchen blowtorch, carefully toast the marshmallows until golden brown; alternatively, broil in the oven a couple of minutes, keeping a close eye so the top doesn’t burn.
  4. Freeze for a few minutes for s’mores to harden, then slice into bars. Serve cool and enjoy!