SHEET PAN S’MORES
Active: 30 min. Total: 1 hr.
1 (14.4-oz.) box graham crackers, lightly crushed
1 cup plus 3 Tbsp. sugar, divided
1/4 cup unsalted butter, melted
3/8 tsp. salt, divided
5 large egg whites, at room temperature, divided
1 large egg
12 oz. finely chopped bittersweet chocolate
3/4 tsp. vanilla extract
1/4 tsp. cream of tartar
1/3 cup water
1. Preheat oven to 350°.
2. Process crackers in a food processor until fine crumbs form; transfer to a large bowl. Add 3 tablespoons sugar, butter, ¼ teaspoon salt, 1 egg white, and whole egg, stirring to combine.
3. Press crumb mixture into bottom of a 13- x 18-inch jelly-roll pan coated with cooking spray. Bake at 350° for 8 minutes or until crust is set. Remove from oven; sprinkle chocolate in an even layer over hot crust, spreading evenly as the chocolate melts. Cool completely in pan on a wire rack.
4. Preheat broiler to high.
5. Place remaining 4 egg whites in a large bowl. Add vanilla, cream of tartar, and remaining ? teaspoon salt; beat with a mixer at high speed until soft peaks form. Combine remaining 1 cup sugar and ? cup water in a saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250°. Gradually pour hot sugar syrup in a thin stream over egg whites, beating at medium-low speed, then at high speed until stiff peaks form. Spread meringue over cooled chocolate-graham crust. Place pan on middle rack of oven; broil 1½ minutes or until meringue topping is toasted and golden brown. Let stand 5 minutes. Cut into 30 squares. Serve warm or at room temperature.
SERVES 30 (serving size: 1 square)
CALORIES 175; FAT 7.9g (sat 4g, mono 1g, poly 0.6g); PROTEIN 3g; CARB 24g; FIBER 2g; sugars 15g (est. added sugars 15g); CHOL 11mg; IRON 2mg; SODIUM 108mg; CALC 13mg
TRY A FRUITY TWIST
Place thinly sliced bananas over the chocolate layer before adding the meringue.