Recipe of Super Quick Homemade S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue

Hello everybody, hope you are having an amazing 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. For mine, I am going to make it a little bit tasty. This will be really delicious.

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

The ingredients needed to make S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue:

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

Steps 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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