Sheet Pan S'mores

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. 

I was going to try and make this quickly but you you talked me out of it.

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.