S'mores Fudge

The calendar says still summer, but the weather says fall around here! The air is cooler and has a crisp feeling. Football season is in full swing and the leaves on the trees are starting to change. Fall is here!

In our house, that means apple cider, sweatshirts, and bonfires.  In fact, just this weekend, Mike and I had our very first bonfire!  We didn't have any time to have one this summer, and we weren't quite sure if it was safe while I was pregnant.  Mike had a craving for a meal cooked over the fire, so once Summer went down for her nap, we headed outside to the fire!  I plan to share a couple recipes we made later this week.

If you're craving the tastes of summer and fall, look no further than this decadent S'mores Fudge!  The elements of the perfect s'more--graham cracker, marshmallow, and chocolate, come together in this dessert you can eat anytime.  No fire needed!

S'mores Fudge

Makes approximately 25 pieces

Ingredients:
Crust:
4 sheets graham crackers
1/4 cup sugar
2 Tablespoons butter, melted
Chocolate Fudge Layer:
1-1/2 cups milk chocolate chips
1/2 teaspoon vanilla
1/2 can sweetened condensed milk
Marshmallow Layer
1 cup white chocolate chips
1/2 cup marshmallow fluff
1/2 can sweetened condensed milk

1.  Crush the graham crackers and mix in the sugar and melted butter.

2.  Pour crust into an 8"x8" pan that has been lined with aluminum foil (allow foil to overhang the edges of the pan).  Press the crust down to make an even layer.

3.  Bake the crust at 375 for 15 minutes, until the edges are golden brown.

4.  Melt the chocolate chips in a small pan over medium heat.

5.  Add half the can of sweetened condensed milk (just eyeball it, no need to measure) and the vanilla and stir until smooth.

6.  Pour the chocolate layer over the graham cracker crust.

7.  Melt the white chocolate chips in a small pan over medium heat.

8.  Add in the marshmallow fluff and remaining sweetened condensed milk and stir until smooth.

9.  Pour the marshmallow layer over the chocolate layer.

10.  Refrigerate the fudge overnight.  Then, remove the fudge from the pan using the foil overhang.  Remove the foil and cut the fudge into even squares.

Store fudge in an airtight container in the fridge.

Source: Wine and Glue