The Happy Camper is the ultimate s’mores fudge.

Can we talk about S’mores? I know they’re the classic camping treat, but to be completely honest, I’m not a big fan. Just toast the perfect marshmallow, and I can forgo the sticky messy s’mores sammy, where the chocolate never melts fast enough, and the graham seems to be dry and messy. BUT…for someone who doesn’t really like the classic, I totally love the flavor trio of marshmallow, chocolate and graham. In fact, we’ve shared S’mores everything, from easy s’mores dip to s’mores muddy buddies, to s’mores three different ways to 25+ different s’mores recipes to fancy s’mores pot de creme to today’s recipe: The HAPPY CAMPER: the ultimate S’mores Fudge.

What you need to make S’mores Fudge:

For the Graham Cracker Layer:

graham crackers
sugar
salt
butter

For the Chocolate Fudge Layer:

semisweet chocolate chips
butterscotch chips
peanut butter
butter

For the Marshmallow Top:

egg whites
cream of tartar
sugar
corn syrup
water
salt
vanilla extract

How to make S’mores Fudge:

For the Graham Cracker Layer:

Preheat: Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil.
Blend ingredients and set: 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:

Combine ingredients in sauce pan: 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:

Beat eggs and cream of tartar: In a bowl with an electric mixer, beat the egg whites and cream of tartar until soft peaks form.
Heat ingredients in pan: 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.
Layer and torch marshmallow: 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.
Set, cut, and enjoy: 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.

How to store S’mores Fudge:

Keep these fudge squares in an airtight container in the refrigerator, or in the freezer. They will last around 5 days in the fridge and about a month in the freezer.

Spin on Freezer Fudge:

If you’ve ever made our freezer fudge, this is a spin on that delicious fudge recipe with homemade marshmallows on top and the perfect buttery crushed graham cracker crust, it will make you the Happiest Camper without even actually camping!

Homemade Marshmallows in S’mores Fudge:

One of the best things about this fudge is the fluffy homemade marshmallow layer on top. It is basically just like a meringue, and is so delicious especially when it gets all toasted and gooey.

When to serve S’mores Fudge:

This fudge is perfect to serve to a big group. You cut it like bars which makes it easy to serve. Just be sure to make enough because everyone is going to LOVE it!

The Happy Camper

The Happy Camper aka the ultimate three layer 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:

Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil.
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:

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:

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

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

MORE S’MORES recipes we LOVE:

Follow me on Pinterest, Facebook and Instagram for more NoBiggie content.

-Using the star icons below: RATE and COMMENT… I would love to hear your experience. Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe with your comment.
-If you take a photo… tag me on instagram @nobiggie with the hashtag: #nobiggierecipes. I’d love to share!