Skip to main content

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.
Labels:

Comments

Post a Comment

I appreciate your comments!

Popular posts from this blog

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los...
2 comments
Read more

Mr. Boston

Since we were discussing cocktails, I thought I would discuss Mr. Boston . The Sous Chef has his father's Mr. Boston and then the girls one year for Christmas got him the new version.  They are different enough that you need to keep both of them. We had once thought about working our way through the book but then decided that probably wasn't a good idea.  We have found some really tasty treats though. Old Mr. Boston/New Mr. Boston Here is one of them: Banana Foster (from New Mr. Boston) 2 scoops vanilla ice cream 1 1/2 oz spiced rum 1/2 oz banana liqueur 1 medium banana cinnamon Combine ingredients in blender.  Blend until smooth.  Pour into a large glass and sprinkle with cinnamon I guess there is one improvement with the new Mr. Boston - the index is a bit better. In the old version, you cannot look up the drink by name. You can only look it up by liquor - which doesn't really help you out if you don't know what is in say a grasshopper and just wa...
Post a Comment
Read more

Almond & Jam Tarts

These are quite impressive looking but very easy to make - especially if you buy ground almonds. The really nice part is that you just press the dough into the tart pans. The only rolling is for the cut outs. Peach Jam Currant Jam Almond & Jam Tarts (Adapted from Bon Appetit ) Makes 2 tarts 7 oz (approx 2 cups) Ground Almonds or Hazelnuts* 4 1/2 c flour 2 1/4 t kosher salt 1 1/2 t baking powder 2 t nutmeg 1 1/2 c sugar 3 sticks butter 6 T heavy cream 3 egg yolks 1 t almond extract 1 Earl Grey tea bag 1 1/2 c apricot jam** 1 1/2 c plum jam** 2 t orange zest 1 egg 1/4 c raw sugar Mix almonds, flour, salt, baking powder and nutmeg in a bowl. Set aside. Cream butter and sugar together. Add egg yolks, cream, and almond extract. Mix well. Gradually add flour/almond mixture and mix until combined. Divide dough into 3 equal parts, flatten 1 into disk and chill for at least 1 hour. Press the remaining two doughs into tart pans cover and chill....
Post a Comment
Read more