June 18, 2023 2 min read

Summer just seems to call for S'mores! If you love a s'more, you're going to love this bar! I'm not going to lie, but it is a bit of work to make this. Is it worth the time - yes, yes it really is. This bar is so deliciously perfect. The graham crust - check. The filling - a perfect blend of chocolate. The meringue topping-better than a marshmallow - not as sticky but still the perfect airy, fluffy finish for this bar. Have I convinced you to try this?

Let's get to the recipe. . .

S'more Bars

Line an 8"x8" pan with parchment paper (spray first with cooking spray to keep the paper in place)

In your food processor, combine
2 c. graham crumbs or 14 sheets of graham crackers
2 tbsp. sugar
pinch salt
1/2 c. unsalted butter cut into pieces.
Pulse until it is crumbly and it clumps together when you pinch it with your fingers.
Spread into your baking dish and press down (I evenly spread, cover with a piece of parchment and press down - keeps your fingers clean!)

Bake at 350 for about 10 minutes until the edges are a bit darker that the middle.

Middle layer

In a medium sized saucepan on low/medium heat, whisk together until combined (about 1 minute)
1 large egg
3 large egg yolks
1/2 c. sugar
1/4 tsp salt

Slowly add in and stir
1 3/4 c. whipping/heavy cream
Stir frequently, until it is thick enough to coat the back or your spoon (about 7-10 minutes) or using a thermometer, hear to 177 F.

Remove from heat and stir in
4 ounces semi sweet chocolate (about 1/2 c.)
4 ounces milk chocolate
add in
1 tbsp. butter
1/4 tsp. vanilla

Pour over the graham cracker base.
Place in the fridge and let chill until set (1-2 hours)

Meringue topping

In a bowl that will fit over a pot of simmering water (I used the bowl of my stand mixer because you will need to beat this mixture with your beater in a moment)
Add in
3 large egg whites
3/4 c. sugar
pinch of salt
Placing your bowl over the pot of simmering water, whisk until the sugar is melted and the mixture is hot to the touch (160 F if using your thermometer).

Remove from heat and add in
1/2 tsp. vanilla
Using your mixer, beat at med-high speed until stiff, glossy peaks form (about 3 minutes).
Spread over the cooled chocolate.

*Pop under the broiler (or if you have a kitchen torch) until lightly toasty.

*this is not a necessary step, just gives the look of a toasted s'more. I don't think I'd bother with this, the next time I make these.

Keep these in the fridge and use a knife dipped in hot water to cut into squares.


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