S'mores Bars

Makes 9

Ingredients

• For the brown butter graham cracker base

  • 35 gr butter, unsalted

  • 60 gr graham crackers

  • Pinch of salt

  • 1/4 tsp vanilla extract

• For the chocolate ganache

  • 125 gr semi-sweet chocolate

  • 150 ml heavy cream

  • 1/2 tsp vanilla

  • Pinch of salt

  • 30 gr unsalted butter, room temp

• For Italian meringue

  • 75 gr sugar

  • 25 ml water

  • 1 large egg whites, room temp

Instructions

1. For the graham cracker base; in a small saucepan, melt the butter with medium heat until small brown spots appear at the bottom of the pan. Transfer the brown butter into a medium-sized bowl.

2. Place the graham crackers in a resealable bag, and crush them with a rolling bin until they resemble sand. Transfer graham cracker crumbs into the bowl with brown butter, add a pinch of salt and vanilla extract, combine to mix. Transfer the base mixture into a 6x6 inch tin, and firmly press them to form a solid base. Transfer them to the freezer to set for an hour.

3. For the chocolate ganache; place chocolate into a medium-sized bowl. In a small saucepan, bring heavy cream to simmer, and pour over the chocolate. Let it sit for 1 minute, and whisk to combine. Add vanilla, salt, and butter, combine. Pour over the graham cracker base and return it to the freezer for another hour.

4. For the Italian meringue; put sugar and water in a small saucepan and boil on medium heat. Place egg whites in stand mixer bowl and start beating on medium when sugar/water mixture hits 110°C/230°F. Take the sugar off the heat when it hits 118°C/245°F and slowly pour by the side of the stand mixer while the mixer is still at medium speed. Beat for 10 minutes until meringue can form medium peaks.

5. Decorate the top with the Italian meringue and toast the meringue with a kitchen torch. Cut into 9 pieces, and enjoy!