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Sheet Pan S'Mores

I've been sitting on this recipe since July (not so bad compared to some other recipes that are patiently waiting). I'm sorry that I didn't make it sooner. This would be a great dish to make and bring to a barbecue. It makes a large portion and doesn't really heat up the kitchen too badly (if you use a blow torch instead of the broiler). Part of the wait involved graham crackers. I can't seem to keep them in the house long enough because of the Sous Chef. He loves them.

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
1 egg
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 melted butter, 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 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. Add vanilla. 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.


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