S'mores Fudge Bars

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S'mores Fudge Bars
Adapted from Cookies & Cups, crust from Chelsea's Messy Apron

Ingredients:
Crust:
1-1/2 cups graham cracker crumbs (~10-11 full sheets)
1/4 cup sugar
1 Tbsp. brown sugar
6 Tbsp. melted unsalted butter

Fudge Layer:
1 bag milk chocolate chips
14 oz. can sweetened condensed milk

Marshmallow Fluff Layer
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/4 tsp. salt
2 egg whites
1/4 tsp. cream of tartar
1-1/2 tsp. vanilla extract

Preheat the oven to 350 degrees. Spray a 9x9 (or 8x8) baking pan with non-stick spray. In a bowl, combine the crust ingredients and mix until thoroughly combined. Press evenly into the bottom of the prepared pan. Pack the crumbs down as much as you can (I used a meat tenderizer to really pack them in). Bake for 10 minutes and set aside.

In a medium saucepan, combine the chocolate chips and the sweetened condensed milk. Heat over medium-low heat until melted and combined. Pour immediately over the graham cracker mixture (the graham cracker layer does not need to be completely cool).

For the marshamallow fluff, combine the sugar, corn syrup, water, and salt in a small sacuepan. Cook over medium-high heat until a candy thermometer reaches 240 degrees F. While the mixture is boiling, beat 2 egg whites and cream of tartar together in a stand mixer until soft peaks form. Stop the mixer if needed at this point until the sugar mixture is ready. Once the sugar mixture reaches 240 degrees, turn the mixer on low speed and slowly pour the sugar mixture into the egg whites. Turn up the mixer speed to high and continue to beat the mixture for 6-8 minutes or until thick and glossy. Add the vanilla extract with about 1 minute left. Turn your oven on to low broil. Spread the marhsmallow fluff (I use the entire batch) over the chocolate. Broil for 1-2 minutes or until it begins to brown. Watch the marshmallow layer carefully while under the broiler. Once it starts to brown, it will toast (read: burn) quickly. Let cool, cut into squares, and serve.