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

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, s'mores bars with belgian chocolate brownie and marshmallow meringue. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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To begin with this recipe, we have to first prepare a few ingredients. You can cook s'mores bars with belgian chocolate brownie and marshmallow meringue using 18 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue:
  1. Prepare Crust
  2. Take 3 cup Graham cracker crumbs (12 oz.)
  3. Make ready 1 1/2 stick unsalted butter, melted
  4. Take 2 tbsp packed light brown sugar
  5. Take 1/4 tsp fine sea salt
  6. Prepare Brownie filling
  7. Take 1 stick cold unsalted butter, cubed
  8. Make ready 4 oz unsweetened chocolate (preferably belgian), chopped
  9. Take 1 1/4 cup granulated sugar
  10. Get 2 tsp pure vainilla extract
  11. Get 1/4 tsp fine salt
  12. Prepare 2 large eggs at room temperature
  13. Make ready 1/2 cup all-purpose flour
  14. Take Meringue
  15. Make ready 3/4 cup granulated sugar
  16. Take 1/2 tsp pure vainilla extract
  17. Get 1/4 tsp cream of tartar
  18. Make ready 3 large egg whites
Instructions to make S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue:
  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.

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