This summertime treat is perfect for a potluck. They are great served at room temperature, but if you want, pop the pan into a warm (250°) oven for 1 or 2 minutes just until the chocolate softens for the full gooey experience.
1 (14.4-oz.) box graham crackers, lightly crushed
1 cup plus 3 Tbsp. sugar, divided
1/4 cup unsalted butter, melted
3/8 teaspoon salt, divided
5 large egg whites, at room temperature, divided
1 large egg
12 ounces finely chopped bittersweet chocolate
3/4 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/3 cup water
Est. added sugars 15g
How to Make It
Preheat oven to 350°.
Process crackers in a food processor until fine crumbs form; transfer to a large bowl. Add 3 tablespoons sugar, butter, 1/4 teaspoon salt, 1 egg white, and whole egg, stirring to combine.
Press crumb mixture into bottom of a 13- x 18-inch jelly-roll pan coated with cooking spray. Bake at 350° for 8 minutes or until crust is set. Remove from oven; sprinkle chocolate in an even layer over hot crust, spreading evenly as the chocolate melts. Cool completely in pan on a wire rack.
Preheat broiler to high.
Place remaining 4 egg whites in a large bowl. Add vanilla, cream of tartar, and remaining 1/8 teaspoon salt; beat with a mixer at high speed until soft peaks form. Combine remaining 1 cup sugar and 1/3 cup water in a saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250°. Gradually pour hot sugar syrup in a thin stream over egg whites, beating at medium-low speed, then at high speed until stiff peaks form. Spread meringue over cooled chocolate-graham crust. Place pan on middle rack of oven; broil 1 1/2 minutes or until meringue topping is toasted and golden brown. Let stand 5 minutes. Cut into 30 squares. Serve warm or at room temperature.
I followed this recipe to the letter. The crust worked well. I then sprinkled the chocolate over the hot crust and it melted nicely. However, when I went to spread the chocolate, it pulled up the graham cracker crust. I added more chocolate and melted it in the oven, then respread it and that seemed to work. But I ended up using 2x the amount of chocolate. I then went on to make the meringue. As I very slowly added the sugar/candy mixture into my soft peak egg whites, it all became liquid and I had to mix at a very high speed for a good 10 minutes to get it to thicken up. I then spread it over the chocolate and it was a very thin layer, nothing like the picture. You would have to 2x-3x the meringue to make it look like the picture. Finally under the broiler, be careful it goes from 0 to very brown in a matter of seconds. I saved it at the last minute.
I made this recipe for a group of friends and family and they all raved about it. But like the previous reviewer said, it is a bit tricky to make My crust didn't cook as well as hers seemed to - but I think I used too many graham crackers. Lesson 1 - make sure you get a 14.4 oz box or use fewer crackers. Next time I might add one additional egg white to the crust, or use two whole eggs to help it stick together better. I had the same problem Kerry had with spreading the chocolate and took the same action she did...with somewhat limited success. My meringue turned out fine, but as she noted - it browns VERY fast. I wasn't able to save mine so we all joked that most people like burned marshmallows on their s'mores and then scraped off the burned part. Next time I'll watch it carefully...if there is a next time. As I said at the beginning, they were very tasty, but I don't know if I'll go to the trouble a second time.
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