Ultimate Making Recipe Smores Bars with Belgian Chocolate Brownie and Marshmallow Meringue Delicious Nutritious

Home making ultimate S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue easy, tasty, practical.

18 ingredients, 4 steps, cooking S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue

How are you mother, now you can present recipe S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue with 18 ingredients and 4 steps. Below this is how to prepare, please observe carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 4 stages of easy cooking S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue.

Ingredients for S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue

1. You need : Crust.
2. Prepare : Graham cracker crumbs (12 oz.).
3. You need : unsalted butter, melted.
4. You need : packed light brown sugar.
5. You need : fine sea salt.
6. It’s : Brownie filling.
7. Prepare : cold unsalted butter, cubed.
8. Prepare : unsweetened chocolate (preferably belgian), chopped.
9. You need : granulated sugar.
10. You need : pure vainilla extract.
11. It’s : fine salt.
12. You need : large eggs at room temperature.
13. It’s : all-purpose flour.
14. Prepare : Meringue.
15. It’s : granulated sugar.
16. You need : pure vainilla extract.
17. It’s : cream of tartar.
18. Prepare : large egg whites.

If all cooking materials S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Step by Step Cooking S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue

1. Make the crust: Preheat oven to 350°F. Line a 9 inch square baking pan with foil, allowing 2 inches to overhang on two sides. In a medium bowl, using a fork, mix all the ingredients until evenly moistened. Press the crumbs evenly into the bottom of the prepared pan. Bake for 8 - 10 minutes until lightly browned. Let cool completely.
   
2. Make the filling: In a heat proof medium bowl set over a saucepan of simmering water, melt the butter with the chocolate over moderate heat, stirring occasionally, until smooth, about 5 minutes. Remove from the heat and whisk the sugar, vanilla and salt. Whisk in the eggs until smooth, then stir in the flour until just incorporated. Spread the batter evenly over the cooled crust. Bake for about 25 minutes until the edge is set but the center is still slightly jiggly. Transfer to a rack and let cool of completely.
   
3. Make the meringue : Preheat broiler. In a heat proof medium bowl set over a saucepan of simmering water, whisk the egg whites with the sugar until the whites are warm and sugar is dissolved about 3 minutes. Transfer egg whites to a bowl in a stand mixer fitted with a whisk. Add the vanilla and cream of tartar and beat at medium speed until firm. Increase the speed to high and beat the meringue until stiff and glossy. 5 to 7 minutes.
   
4. Mound the meringue on top of the filling, swirling it decoratively. Broil the meringue 8 inches room the heat until lightly browned at the tips for 1 minute. Cut into bars and serve.
   
5. Finish and Enjoy.

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