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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.

Cheryl Slocum
Recipe by Cooking Light July 2016

Gallery

Credit: Iain Bagwell; Prop Styling Kay Clarke

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
Serves 30 (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

175 calories; fat 7.9g; saturated fat 4g; mono fat 1g; poly fat 0.6g; protein 3g; carbohydrates 24g; fiber 2g; cholesterol 11mg; iron 2mg; sodium 108mg; calcium 13mg; sugars 15g; added sugar 15g.
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