S'mores Bars with Belgian Chocolate Brownie and Mar

Name: S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cup Graham cracker crumbs (12 oz.); 1 1/2 stick unsalted butter, melted; 2 tbsp packed light brown sugar; 1/4 tsp fine sea salt; 1 stick cold unsalted butter, cubed; 4 oz unsweetened chocolate (preferably belgian), chopped; 1 1/4 cup granulated sugar; 2 tsp pure vainilla extract; 1/4 tsp fine salt; 2 large eggs at room temperature; 1/2 cup all-purpose flour; 3/4 cup granulated sugar; 1/2 tsp pure vainilla extract; 1/4 tsp cream of tartar; 3 large egg whites

Servings: persons

3 cup Graham cracker crumbs (12 oz.)
1 1/2 stick unsalted butter, melted
2 tbsp packed light brown sugar
1/4 tsp fine sea salt
1 stick cold unsalted butter, cubed
4 oz unsweetened chocolate (preferably belgian), chopped
1 1/4 cup granulated sugar
2 tsp pure vainilla extract
1/4 tsp fine salt
2 large eggs at room temperature
1/2 cup all-purpose flour
3/4 cup granulated sugar
1/2 tsp pure vainilla extract
1/4 tsp cream of tartar
3 large egg whites

1
Make the crust: Preheat oven to 350F.
2
Line a 9 inch square baking pan with foil, allowing 2 inches to overhang on two sides.
3
In a medium bowl, using a fork, mix all the ingredients until evenly moistened.
4
Press the crumbs evenly into the bottom of the prepared pan.
5
Bake for 8 - 10 minutes until lightly browned.
6
Let cool completely.
7
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.
8
Remove from the heat and whisk the sugar, vanilla and salt.
9
Whisk in the eggs until smooth, then stir in the flour until just incorporated.
10
Spread the batter evenly over the cooled crust.
11
Bake for about 25 minutes until the edge is set but the center is still slightly jiggly.
12
Transfer to a rack and let cool of completely.
13
Make the meringue : Preheat broiler.
14
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.
15
Transfer egg whites to a bowl in a stand mixer fitted with a whisk.
16
Add the vanilla and cream of tartar and beat at medium speed until firm.
17
Increase the speed to high and beat the meringue until stiff and glossy.
18
5 to 7 minutes.
19
Mound the meringue on top of the filling, swirling it decoratively.
20
Broil the meringue 8 inches room the heat until lightly browned at the tips for 1 minute.
21
Cut into bars and serve.

1605

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cup Graham cracker crumbs (12 oz.), 1 1/2 stick unsalted butter, melted, 2 tbsp packed light brown sugar, 1/4 tsp fine sea salt, and more.

Yes, S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions