1. Prep Your Pan

Start by lining an 8×8-inch baking dish with aluminum foil, leaving a little overhang so you can lift the fudge out later. Preheat your oven to 375°F (190°C).

2. Make the Crust

Crush the graham crackers into fine crumbs (a food processor makes it super easy). Mix in the sugar and melted butter until the texture resembles damp sand. Press the mixture firmly into the bottom of your foil-lined pan to create an even layer. Bake it for about 5 minutes, or until it just starts to turn golden around the edges.

3. Stir the Milk

Give your sweetened condensed milk a quick stir in case it separated in the can. Then divide it evenly into two parts for the chocolate and marshmallow layers.

4. Create the Chocolate Fudge Layer

In a small saucepan over low to medium heat, melt the milk chocolate chips with half of the sweetened condensed milk and the vanilla extract. Stir frequently until completely smooth. Once melted, pour it directly over the graham cracker crust and spread evenly with a spatula.

5. Add the Marshmallow Layer

In a separate saucepan, melt the white chocolate chips together with the marshmallow fluff and the remaining half of the sweetened condensed milk. Stir constantly over low heat until everything melts together into a creamy, velvety mixture. Carefully pour this over the chocolate layer and smooth the top.

6. Let It Set

Refrigerate your fudge for at least 8 hours—or better yet, overnight—for the best texture. Once firm, lift it out using the foil, peel it away, and slice into squares.

7. Store Smart

Keep your s’mores fudge in an airtight container at room temperature for up to two weeks (if it lasts that long!).