S'mores Bars with Marshmallow Meringue

These crazy-delicious bars from Cheryl and Griffith Day feature a salty, crunchy graham cracker crust topped with a rich chocolate filling and fluffy, light, marshmallowy meringue.

  • Active:
  • Total Time:
  • Servings: Makes 12 bars

Ingredients

crust
  • 3 cups graham cracker crumbs (12 ounces)
  • 1 1/2 sticks unsalted butter, melted
  • 2 tablespoons packed light brown sugar
  • 1/4 teaspoon fine sea salt
brownie filling
  • 1 stick cold unsalted butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 1 1/4 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 large eggs, at room temperature
  • 1/2 cup all-purpose flour
meringue
  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon cream of tartar

How to make this recipe

  1. Make the crust Preheat the oven to 350°. Line a 9-inch-square baking pan with foil, allowing 2 inches of overhang on two sides. In a medium bowl, using a fork, mix all of the ingredients until evenly moistened. Press the crumbs evenly into 
the bottom of the prepared pan. Bake for 8 to 10 minutes, just until lightly browned. Let cool completely. Leave the oven on.
  2. Make the filling In a heatproof medium bowl set over 
a saucepan of simmering water, melt the butter with the chocolate over moderate heat, stirring occasionally, until smooth, about 5 minutes. Remove from the heat and whisk in the sugar, vanilla and salt. Whisk in the eggs until smooth, then stir in the flour until just incorporated. Spread the batter evenly over the cooled crust. Bake for about 25 minutes, until the edge is set but the center is still slightly jiggly. Transfer to a rack and let cool completely. 

  3. Make the meringue Preheat the broiler. In a heatproof medium bowl set over a saucepan of simmering water, whisk the egg whites with the sugar until the whites are warm and the sugar is dissolved, about 3 minutes. Transfer the egg whites to the bowl of a stand mixer fitted with the whisk. Add the vanilla and cream of tartar and beat at medium speed until firm. Increase the speed to high and beat the meringue until stiff and glossy, 5 to 7 minutes.
  4. Make the meringue Mound the meringue on top of the filling, swirling it decoratively. Broil the meringue 8 inches from the heat until lightly browned at the tips, about 1 minute. Cut into bars and serve.

Make Ahead

The bars can be refrigerated for up to 2 days.

Contributed By Photo © Con Poulos Published April 2015

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