Rich chocolatey fudge layered between buttery graham cracker crust and stuffed with mini marshmallows, this S’mores Fudge is sure to be your favorite no-bake dessert this Summer!
I hope you all enjoyed the long weekend! I know I did. I whipped up so many fantastic treats to share with you!
Two weeks worth of posts, in fact! I love when I get into that groove in the kitchen; exhaustion is not an option when you are busy crafting cereal treats, coconutty cupcakes, mocha coconut smoothies,
and s’mores fudge!
As Summer swiftly approaches, my mind immediately turns to s’mores. People are spending more time outside, more time in front of their grills, and more time camping.
Note: people spend more time camping. Not me. I do not camp.
Camping is terrifying. Have you watched oh I don’t know, ANY serial killer or horror films?
So many of them start as innocent camping trips!
Also bugs, and dirt, and sleeping on the ground in a bag, seriously who came up with camping? Well, I guess the pioneers did, but it wasn’t so much for fun as it was for existence. Now we have houses! Aren’t houses grand? Outside your house you can have a pretty grill where you toast up some s’mores…
Or you can whip up some creamy, decadent, s’mores fudge that lasts all week long!
Well, in theory it lasts all week long, you know, if you don’t continue to make lame puns about needing “s’more” of them and eat them all in one weekend.
Yes. I am that person. I always need s’more s’mores in my life.
And so do you!
This recipe calls for a classic, chocolatey fudge base with layers of buttery graham cracker crust on both sides, with a layer of mini marshmallows sandwiched in-between. The fudge keeps the mini marshmallows soft, chewy, and gooey, just like in your favorite s’mores!
As the weather continues to get warmer, I know I’ll be looking for simple, no-bake desserts and sweet treats to enjoy that don’t require me to turn on my oven (and thus turn my kitchen into one of the levels of Dante’s Inferno)
This would also be a good time to mention that I will be posting twice a week in the summer instead of the customary three times a week I keep to for the rest of the year. Aside from the fact that people are spending more time out and about at the beach (and less time working up a sweat in the kitchen) I also happen to have a teaching gig in the summer that, when combined with my year-round job, will put me at a full forty hours a week, not including the blog.
But I love the blog! So I shall just curtail my posting to 2x a week. I’ll be back on Friday of this week to share a recipe for Tropical Coconut Lemon Cupcakes!