Sourdough s’mores fudge bars are a delightful dessert, without needing a campfire. With a sourdough graham cracker bar, chocolate ganache and homemade marshmallow fluff, this is one dessert you will want to write home about.
When I saw this recipe for smore’s fudge bars, I knew I had to tweak it and make it sourdough. (Thank you to Handle the Heat for the inspiration!) Our family is a sucker for sourdough s’mores bars– and these might just top them!
We brought these sourdough s’mores fudge bars to a baby gender reveal party. Within minutes, half the pan of this classic campfire treat was devoured.
The feedback of “how did you make this crust?”, “this is sourdough?” and “the chocolate layer is on point” were indicators this dish was a hit.
Oh and you can not forget the shock about the homemade marshmallow fluff! While I was initially intrigued by making a homemade marshmallow fluff, I will never buy store bought again.
This recipe is an elegant way to eat a s’mores treat. With a soft graham cracker bar, rich chocolate ganache and pillowy marshmallow fluff, what more could you ask for?
Plus, who does not like to use a butane torch in the kitchen?! It is wild fun (and a crowd pleaser)! So let’s get eating, shall we?
Why you will love these sourdough s’mores fudge bars
Kitchen Equipment
There are a few pieces of kitchen equipment which make this recipe easy.
- Large mixing bowl
- 9×13 glass pan (or any large baking dish)
- Kitchenaid mixer (with whisk attachment)
- Kitchen thermometer or candy thermometer (Ensure the thermometer can reach 250 degrees)
- Butane torch (optional but way fun!)
Ingredients for Sourdough S’mores Fudge Bars
Sourdough graham cracker bar
- Flour
- A variety of flours work well within this recipe: i.e. all purpose flour, whole wheat flour, spelt flour or gluten free flour work well.
- Graham cracker
- Honey graham crackers are great. Chocolate graham crackers or cinnamon graham crackers would also taste good.
- Brown sugar
- Light brown sugar or dark brown sugar both work.
- Salt
- If using salted butter, leave out
- Baking soda
- Cinnamon
- Egg
- Unsalted Butter
- Sourdough discard
- Active starter or sourdough discard both work well within this recipe. Because the sourdough graham cracker cookie dough is not relying on the sourdough discard for rise, it does not matter how active the starter is within this recipe.
- Vanilla extract
Chocolate ganache
- Chocolate chips
- Semi-sweet chocolate chips, dark chocolate chips or milk chocolate chips work well
- Heavy whipping cream
- This is vital for a creamy ganache layer. Alternatively, coconut milk cream could be utilized. Do not substitute half and half or whole milk.
Homemade marshmallow fluff
- Cream of tartar
- Egg whites
- Only egg whites are used to make the marshmallow fluff. Reserve the egg yolk for another recipe – like this sourdough dutch baby.
- Light corn syrup
- Dark corn syrup would work within this recipe, too, providing a molasses flavor to the marshmallow fluff. Note, this will change the color of the marshmallow fluff.
- White sugar
- Salt
- Water
- Vanilla extract
How to make sourdough s’mores fudge bars
There are three layers to the fudge bars. Because of this, there are three main steps to create them.
Sourdough Graham Cracker Crust
To make the sourdough graham cracker crust, combine the butter and sugar together until light and fluffy. Beat in one egg. Mix in the sourdough discard and vanilla extract.
In a separate bowl, combine the flour, graham cracker crumbs, baking soda and salt. To make graham cracker crumbs at home, put in a food processor or blender until a fine powder or smash in a ziplock baggie with a rolling pin or your hands.
If long fermenting the buttery graham cracker crust, cover the bowl and place at room temperature for 4-12 hours before placing in the refrigerator. Store in fridge until ready to bake – up to 3 days. Place in freezer if storing longer.
Grease the bottom of a 9×13 pan. Press the sourdough graham cracker dough across the bottom. The layer will look flat and will increase in height as the bar cooks.
Poke holes in the bar with a fork and put into the oven. Cook at 350 for 8-10 minutes. Finally, the crust will begin to turn golden brown.
When touched, it will be like a soft cookie. It will be cooked, yet soft to the touch- almost as if it is underbaked. It should not be crunchy like a graham cracker.
Remove from the oven and allow to cool.
Homemade chocolate ganache
To make homemade chocolate ganache, combine the chocolate chips and heavy whipping cream together. You can either heat the ganache in the microwave or on the stovetop.
To make microwave chocolate ganache, heat the chocolate chips and heavy whipping cream in a microwave safe dish for 30 second intervals.
Stir every 30 seconds. It can take 1 min 30 seconds to 2 minutes for the chocolate chips to be fully incorporated with the heavy cream.
To make homemade chocolate ganache on the stove, combine the chocolate chips and heavy whipping cream in a medium pot.
Heat the chocolate chips and heavy whipping cream on low. Stir continuously to ensure the chocolate chips do not burn on the bottom of the pan.
Pour over too of the sourdough graham cracker cookie crust. Allow to sit until cool to the touch.
Homemade marshmallow fluff
Make homemade marshmallow fluff in two steps. Firstly, make soft peaks with the egg whites and cream of tartar while simultaneously heating the sugar mixture on the stove.
These steps can be completed simultaneously. It is important the you sugar mixture is hot when pouring it into the whipped egg whites to ensure it does not stick to the mixing while cooling.
To begin, allow two egg whites to warm on the countertop for 30 minutes. This will allow the egg mixture to form soft peaks quicker.
Separate the egg white from the yolk ensuring no egg yolk goes in the mixing bowl. Reserve the egg yolk for another recipe, if desired.
To the mixing bowl, add the cream of tartar. On a medium – high speed, whip the egg whites and cream of tartar until they form soft peaks.
This can take around 7-15 minutes depending on how quickly the mixture comes together. The speed for a Kitchenaid professional mixer is 6-8.
Soft peaks can be defined as putting your whisk attachment or a utensil into the bowl, flipping it over and the egg whites bend over on themselves, making a “soft peak”. They will not slide off and will hold shape. (If you need a visual, think of Alfalfa’s hair from The Little Rascals!).
While the mixer is running, combine the corn syrup, white sugar, water and salt in a pan on the stovetop. On a medium heat, allow the sugar syrup mixture to come to a boil. Once the temperature reaches 240 degrees, remove the pan from the heat.
Lower the speed of the mixer to low (i.e. speed 2 on a Kitchenaid). Slowly and steadily, pour the sugar mixture into mixing bowl with the eggs. Pour the mixture between the side of the bowl and the whisk.
If the sugar mixture flies off the whisk and hits the side of the bowl the speed is going too fast. Once the sugar mixture is added, increase the speed of the mixer to medium (i.e. speed 6 on a Kitchenaid) for 6-8 minutes.
The mixture will thicken in texture and become white in color. At this point, add the vanilla extract and turn on low until combined.
Add the marshmallow fluff to the top of the chocolate ganache layer. Spread carefully to ensure chocolate layer does not combine with marshmallow topping (unless looks are not important as the top will be toasted prior to serving).
If desired, toast the top of the marshmallow fluff with a butane kitchen torch. Finally, enjoy!
How to store sourdough smores fudge bars
Because there is heavy whipping cream within the chocolate ganache, place the s’mores fudge bars into the fridge after eating. Hence why they should not sit on the counter for more than a day.
Cover with plastic wrap and store in the fridge. Generally speaking, the dessert is best consumed within 3 days as the layers start to meld together with time.
If storing in the freezer, use an airtight container or freezer-safe bag. The layers may stick to wax paper, though you can try to keep them separate this way!
Remove a section and allow to thaw in fridge or room temperature. If needed, torch the top again for the smores fudge bars to have a crisp layer.
Frequently Asked Questions
Sourdough S’mores Fudge Bars
Equipment
- 1 Stand Mixer plus whisk attachment
- 1 9×13 pan glass or metal
- 1 Medium Pot
- 1 Butane Torch optional (but so fun!)
Ingredients
Sourdough Graham Cracker Crust
- 1-1/4 cup Flour All purpose flour, whole wheat flour, spelt flour or gluten free flour can be used within this recipe
- 3/4 cup Graham crackers Honey graham crackers, cinnamon graham crackers or chocolate graham crackers can be used. Crackers need to be blended or crushed into a fine powder
- 1/4 tsp Cinnamon
- 1 tsp Salt Leave out if using salted butter
- 1 tsp Baking soda
- 3/4 cup Brown sugar
- 1/4 cup Sourdough discard Can be active sourdough starter or sourdough discard
- 1 Egg
- 1 stick Butter (Equal to 8 T unsalted or salted
- 1 tsp Vanilla extract
Chocolate Ganache
- 2 cups Chocolate chips Semi sweet chocolate, dark chocolate or milk chocolate
- 1 cup Heavy whipping cream Coconut milk cream can be used as a substitute.
Homemade Marshmallow Fluff
- 2 Egg whites
- 1/4 tsp Cream of tartar
- 3/4 cup White sugar
- 1/2 cup Light corn syrup
- 1/4 cup Water
- 1/4 tsp Salt
- 2 tsp Vanilla Extract
Instructions
Sourdough Graham Cracker Crust
- To make the sourdough graham cracker crust, combine the butter and sugar together until light and fluffy. Beat in one egg. Mix in the sourdough discard and vanilla extract.
- In a separate bowl, combine the flour, graham cracker crumbs, baking soda and salt. To make graham cracker crumbs at home, put in a food processor or blender until a fine powder or smash in a ziplock baggie with a rolling pin or your hands.
- Grease the bottom of a 9×13 pan. Press the sourdough graham cracker dough across the bottom. The layer will look flat and will increase in height as the bar cooks.
- Poke holes in the bar with a fork and put into the oven. Cook at 350 for 8-10 minutes. The crust will begin to turn golden brown.
- When touched, it will be like a soft cookie. It will be cooked, yet soft to the touch- almost as if it is underbaked. It should not be crunchy like a graham cracker.Remove from the oven and allow to cool.
Homemade chocolate ganache
- To make homemade chocolate ganache, combine the chocolate chips and heavy whipping cream together. You can either heat the ganache in the microwave or on the stovetop.
- To make microwave chocolate ganache, heat the chocolate chips and heavy whipping cream in a microwave safe dish for 30 second intervals.Stir every 30 seconds. It can take 1 min 30 seconds to 2 minutes for the chocolate chips to be fully incorporated with the heavy cream.
- To make homemade chocolate ganache on the stove, combine the chocolate chips and heavy whipping cream in a medium pot.Heat the chocolate chips and heavy whipping cream on low. Stir continuously to ensure the chocolate chips do not burn on the bottom of the pan.
- Pour over too of the sourdough graham cracker cookie crust. Allow to sit until cool to the touch.
Homemade marshmallow fluff
- Make homemade marshmallow fluff in two steps. First, make soft peaks with the egg whites and cream of tartar while simultaneously heating the sugar mixture on the stove.
- These steps can be completed simultaneously. It is important the you sugar mixture is hot when pouring it into the whipped egg whites to ensure it does not stick to the mixing while cooling.
- To begin, allow two egg whites to warm on the countertop for 30 minutes. This will allow the egg mixture to form soft peaks quicker.
- Separate the egg white from the yolk ensuring no egg yolk goes in the mixing bowl. Reserve the egg yolk for another recipe, if desired.
- To the mixing bowl, add the cream of tartar. On a medium – high speed, whip the egg whites and cream of tartar until they form soft peaks.
- This can take around 7-15 minutes depending on how quickly the mixture comes together. The speed for a Kitchenaid professional mixer is 6-8.
- Soft peaks can be defined as putting your whisk attachment or a utensil into the bowl, flipping it over and the egg whites bend over on themselves, making a “soft peak”. They will not slide off and will hold shape. (If you need a visual, think of Alfalfa’s hair from The Little Rascals!).
- While the mixer is running, combine the corn syrup, white sugar, water and salt in a pan on the stovetop. On a medium heat, allow the mixture to come to a boil. Once the temperature reaches 240 degrees, remove the pan from the heat.
- Lower the speed of the mixer to low (speed 2 on a Kitchenaid). Slowly and steadily, pour the sugar mixture into mixing bowl with the eggs. Pour the mixture between the side of the bowl and the whisk.
- If the sugar mixture flies off the whisk and hits the side of the bowl the speed is going too fast. Once the sugar mixture is added, increase the speed of the mixer to medium (level 6 on a Kitchenaid) for 6-8 minutes.
- The mixture will thicken in texture and become white in color. At this point, add the vanilla extract and turn on low until combined.
- Add the marshmallow fluff to the top of the chocolate ganache layer. Spread carefully to ensure chocolate layer does not combine with marshmallow layer (unless looks are not important as the top will be toasted prior to serving).
- If desired, toast the top of the marshmallow fluff with a butane torch Enjoy!.
Notes
Nutrition
What is your favorite way to enjoy s’mores? If not enjoying by a campfire, these bars or sourdough s’mores bars (with two layers of graham cracker crust and chocolate chips) are our favorite. Let us know in the comments below!
