How to Cook Perfect S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue

S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue. Remove from the heat and whisk the sugar, vanilla and salt. Recipes with Domino® Golden Sugar S'mores Brownies: Troubleshooting & FAQ. Can I double this S'mores Brownies recipe?

I thought the combination of graham cracker cookie base, Hershey bars and fluff couldn't be beat. And then I tried this version. With a pure graham cracker base, a brownie-like filling, and a homemade marshmallow meringue topping, these s'mores brownie bars are like a dream come true to the s'mores lover that I am. You can cook S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue using 18 ingredients and 4 steps. Here is how you achieve that.

Ingredients of S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue

1. Prepare of Crust.
2. It's 3 cup of Graham cracker crumbs (12 oz.).
3. You need 1 1/2 stick of unsalted butter, melted.
4. Prepare 2 tbsp of packed light brown sugar.
5. It's 1/4 tsp of fine sea salt.
6. It's of Brownie filling.
7. It's 1 stick of cold unsalted butter, cubed.
8. You need 4 oz of unsweetened chocolate (preferably belgian), chopped.
9. Prepare 1 1/4 cup of granulated sugar.
10. Prepare 2 tsp of pure vainilla extract.
11. You need 1/4 tsp of fine salt.
12. Prepare 2 of large eggs at room temperature.
13. It's 1/2 cup of all-purpose flour.
14. You need of Meringue.
15. Prepare 3/4 cup of granulated sugar.
16. You need 1/2 tsp of pure vainilla extract.
17. It's 1/4 tsp of cream of tartar.
18. Prepare 3 of large egg whites.

Let the chocolate cool slightly before stirring in the sugar, salt and vanilla. Add the eggs one at a time, stirring each time until blended. In a medium bowl, using a fork, mix all of the ingredients until evenly moistened. A graham cracker crust topped with a rich Valrhona chocolate layer and then fluffy (and pretty!) marshmallow meringue- a genius upgrade of all-American s'mores!

S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue instructions

1. Make the crust: Preheat oven to 350°F. Line a 9 inch square baking pan with foil, allowing 2 inches to overhang on two sides. In a medium bowl, using a fork, mix all the ingredients until evenly moistened. Press the crumbs evenly into the bottom of the prepared pan. Bake for 8 - 10 minutes until lightly browned. Let cool completely..
2. Make the filling: In a heat proof 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 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 of completely..
3. Make the meringue : Preheat broiler. In a heat proof medium bowl set over a saucepan of simmering water, whisk the egg whites with the sugar until the whites are warm and sugar is dissolved about 3 minutes. Transfer egg whites to a bowl in a stand mixer fitted with a 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. Mound the meringue on top of the filling, swirling it decoratively. Broil the meringue 8 inches room the heat until lightly browned at the tips for 1 minute. Cut into bars and serve..

This recipe was adapted from a Food and Wine "staff-favorite" recipe, contributed by Cheryl and Griffith Day. Prepare brownie batter according to package directions for fudge-like brownies. Add the vanilla and cream of tartar and beat on medium speed until firm. Mound the meringue on top of the cooled filling and swirl it around a bit. Use a kitchen torch or a preheat broiler to toast the meringue.