S’mores Fudge Bars
Try our S’mores Fudge Bar recipe. Rich chocolate fudge covered in sticky toasted marshmallows, you can’t go wrong with this treat.
Simple is Good
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Ingredients
Base:
400g shortbread biscuits, crushed
60g Stork Baking Margarine, melted
Filling:
200g Stork Baking Margarine, chopped
600g good-quality dark chocolate, chopped
1 tin (397g) sweetened condensed milk
2 tbsp hot water
2 cups mini white marshmallows (or large marshmallows chopped)
Step by step method
- Mix the crushed biscuits and melted Stork Bake together until well combined. Press into the base of a 30 x 20cm rectangular tin, which has been lined with baking paper. Refrigerate until set.
- In the meantime, combine the Stork Bake, chocolate and condensed milk in a saucepan over low heat and melt gently until smooth. If the chocolate mix is a little stiff, add the hot water drop by drop until glossy.
- Pour over the biscuit base and sprinkle over the marshmallows. Return to the fridge to set.
- Once completely set, toast the marshmallows with a blowtorch until golden then cut into bars.
Process 1
Process 2
Process 3
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