Sheet Pan S'Mores (Adapted from Cooking Light)
14.4 oz of graham crackers
1 c sugar + 3T
1/4 c butter, melted
1/2 t salt & 1/4 t
5 egg whites, divided
12 oz bittersweet chocolate chips (or chocolate finely chopped)
1 t vanilla
1/4 t cream of tartar
1/3 c water
In a food processor, process graham crackers to fine crumbs. Add 3T sugar, 1/2 t salt, 1 egg, 1 egg white. Process to combine. Press into a 13x18 greased sheet pan. Bake at 350 for 8 minutes or until crust looks set. Immediately sprinkle chocolate over top. Let sit for a little until chocolate softens. Spread chocolate evenly over crust. Cool on wire rack.
Place 4 egg whites in bowl with 1/4t salt and cream of tartar. Set aside. Heat 1 cup sugar with the water in a saucepan. Bring to a boil and cook without stirring until 250. Before it sugar comes to full temperature, beat egg whites to soft peaks (multitasking is required here). Gradually pour hot sugar syrup into the egg whites while beating on medium. Increase speed to high until stiff peaks form. Spread over cooled chocolate/graham cracker crust. Broil meringue topping until lightly browned or use a blow torch to brown. Let stand for 5 minutes. Cut into squares. Serve warm or at room temperature.
I used my blow torch because I can ;-) and was once again successful in NOT burning the house down. I'm getting to be a pro. I have to say I think I got more even coloring than I would have in the broiler.