- Prep Time: 10 minutes
- Total Time: 10 minutes
- Category: fudge
- Method: no bake
- Cuisine: american
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Category: fudge
- Method: no bake
- Cuisine: american
Ingredients
- 1 bag marshmallows, cut in half around the circumference 6 graham cracker squares, crushed 3 cups semisweet chocolate chips 14 ounces sweetened condensed milk 1/2 teaspoon salt 1/4 teaspoon espresso powder
Instructions
- Line an 8 x 8 square pan with parchment paper and set aside.
- In a small saucepan, melt chocolate chips, sweetened condensed milk, espresso powder, and salt over low heat, stirring constantly until everything comes together.
- Remove from the heat and pour 1/2 of the fudge sauce into the prepared baking pan. Evenly place marshmallows on top of sauce so the circular side faces up. Next, sprinkle graham crackers over marshmallows and fudge sauce so the grahams are distributed within the spaces between the marshmallows. Pour the remaining fudge sauce mixture over the marshmallows, spreading evenly.
- Refrigerate for 2-3 hours, cut, and serve! But make sure you have friends to serve to… otherwise you’ll end up like me, eating fudge for breakfast.
Keywords: fudgy, chocolate, s'mores, graham crackers, decadent, chocolatey
Leave a comment and rate this recipe!
Looks delish! I have a bag of mini marshmallows – I’m going to try that in lieu of the big ones cut in half. What size bag of marshmallows (ounces) did you use?
Hey Jen! that should work fine! You might even want to cut them into 1/4ths! We used a 16 ounce bag!
That helps!! It came out looking yummy (getting ready to test now) but I could tell that I had made some mistakes. This should help.
I used an 8″x8″ pan. I forgot to add that to the instructions! The chocolate should be thick but not unmanageable. Start off by warming the condensed milk in the saucepan, adding the chips second so that they will be easily melted once they hit the heat. Try keeping the sauce on for longer–the longer you heat the mix (except for letting it burn!), the more manageable it should get. Hope this helps!
What size dish should be used? I tried this in a 9×13 and it didn’t quite fit the pan. Also, what should be the consistency of the chocolate when melted? I could barely stir mine. Thanks.