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S’mores Bars with Marshmallow Meringue

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  • Author: Amanda
  • Yield: 9 to 18 servings, depending on bar size 1x

Description

Indulge in the ultimate make-ahead dessert with these s’mores bars topped with toasted marshmallow meringue! Inspired by Cheryl Day’s recipe, these decadent bars feature a buttery graham cracker crust, fudgy brownie layer, rich chocolate ganache, and a fluffy marshmallow topping. Perfect for satisfying your s’mores cravings at home—no campfire required!

Ingredients

Scale

CRUST:

  • 2–1/4 cups (225 grams) graham cracker crumbs
  • 1 stick (113 grams) butter, melted
  • 2 tablespoons (27 grams) packed light brown sugar
  • Pinch of kosher salt

BROWNIE FILLING:

  • 1 stick (113 grams) butter, cubed and cold
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 1–1/4 cups (250 grams) granulated sugar
  • 1 teaspoon espresso powder, optional
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 1/2 cup (60 grams) all-purpose flour

CHOCOLATE GANACHE:

  • 4 ounces semisweet chocolate, coarsely chopped
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

MARSHMALLOW MERINGUE:

  • 3 large egg whites, at room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar

Instructions

  1. Preheat the oven to 350°. Line a 9-inch square baking dish with a parchment or foil sling with a couple of inches of overhang on two sides to help you lift the bars out of the dish. I prefer to line the dish with parchment because I find it sticks less to the bars, but if you’re planning to toast the meringue using the broiler, be sure to use foil to line the dish. Spray the parchment with nonstick baking spray.
  2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt until the crumbs are evenly moistened. Pour the crumbs into the prepared baking dish, pressing evenly into the bottom to form a compact crust. Baking for 9–11 minutes until the crust is lightly browned. Let cool completely.
  3. Fill a saucepan with a couple of inches of water and bring to a simmer over medium heat; melt the chocolate and butter in a heat-safe mixing bowl (ensure the water does not touch the bottom of the bowl). Remove the bowl from the heat and whisk in the espresso powder, sugar, vanilla, and salt. Add the eggs and whisk until completely combined. Add the flour and mix until just incorporated. Spread the brownie batter over the cooled crust. Bake for 25–27 minutes or until the top is set but the center is still a little jiggly; if tested with a cake tester, a few moist crumbs should come out. Let cool while you make the ganache.
  4. For the ganache: In a small saucepan, heat the cream over medium heat until steaming and little bubbles appear in the cream on the sides of the pan; do not let it come to a boil. Pour over the chopped chocolate in a small mixing bowl and let sit for 1 minute. Whisk until the chocolate is completely melted. Pour over the brownie batter (it’s okay if it’s still a little warm). Transfer the bars to the refrigerator and chill for 1 hour.
  5. For the meringue: Again, fill a saucepan with a couple of inches of water and bring to a simmer over medium heat. Add the egg whites and sugar to a heatproof mixing bowl and set over the simmering water. Whisk until the whites are foamy, the sugar is dissolved, and the mixture reaches 160°. Transfer to the bowl of a stand mixer fitted with the whisk attachment. Add the vanilla and cream of tartar and beat at medium-high speed for about 5–7 minutes or until the mixture is glossy and stiff peaks form.
  6. Dollop the meringue on top of the chilled bars, spreading to completely cover and using a spoon to make swirls and swoops in the topping. Toast the meringue until golden brown in places (or your desired level of toastiness is reached). The best way to toast the meringue is with a blowtorch, but you can do this using the broiler as well; just be sure to remove the bars from the baking dish and discard the parchment first if you used parchment.
  7. Cut into squares of your desired size. Serve at room temperature; store any leftover bars covered in the refrigerator for up to 2 days.

Notes

Inspiration: S’mores Bars with Marshmallow Meringue from a variety of online sources and in Cheryl Day’s Treasury of Southern Baking

  • Category: Chocolate, Bars & Brownies

Find it online: https://nevernothungry.com/smores-bars-with-marshmallow-meringue/