With taking a week off in between jobs, I have had more time for myself and more importantly to bake. After my last day at my old job one of the first things I wanted to do was bake. I have been dreaming about these s'more bars I read about in Food & Wine's April issue and finally made them over the weekend.
A couple of things to note about these dream bars.
- They are super easy to make so no need for refined baking skills.
- These dream bars could be a great dessert to bake with kids.
- There is so much wiggle room with this recipe, you don't have to follow this recipe to a T.
- They are BEST served out of the oven when the chocolate is melted and the meringue is freshly whipped with its burnt top. But, even eating them later after being refrigerated, they are irresistible.
- If having a bad day, this is definitely the cure.
The recipe was shared in Food & Wine by Cheryl and Griffith Day and it is absolutely delicious.
Active 50 minutes | Total 2 hr | Makes 12 bars
- 3 cups graham cracker crust
- 1 1/2 sticks unsalted butter, melted
- 2 tbsp. packed light brown sugar
- 1/4 tsp. sea salt
- 1 stick cold unsalted butter
- 3/4 of a bag of semi sweet chocolate chips or 4 oz unsweetened chocolate, chopped
- 1 1/4 cups granulated sugar
- 2 tsp. vanilla extract
- 1/4 tsp. salt
- 2 eggs
- 1/2 cups flour
- 3 egg whites
- 3/4 cup granulated sugar
- 1/2 tsp. vanilla extract
- Make the crust. Preheat the oven to 350°. Butter a 9-inch baking pan so graham crackers do not stick. 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.
- 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 20 - 25 minutes, until the edge is set but the center is still slightly jiggly. Transfer to a rack and let cool completely.
- 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 beat at medium speed until firm. Increase the speed to high and beat the meringue until stiff and glossy, 5 to 7 minutes.
- 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.
The bars can be refrigerated for up to 2 days.
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