I have recently become obsessed with s’mores, and couldn’t resist this recipe. It’s simple, easy to make, and ridiculously delicious! The ingredients include:
- 22 full graham crackers
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 1 1/2 sticks unsalted butter, melted
- 2 cups dark chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 2 large egg whites
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup sugar
Begin by making the crust. Preheat the oven to 350°F, and line an 8×13-inch baking pan with foil.
Crush the graham crackers, until they have become fine, uniform crumbs. Combine the graham cracker crumbs with the sugar, and salt in a large bowl. Add the melted butter and stir until the crumbs are evenly coated with butter. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes, then remove to a cooling rack and let cool completely.
While the crust is cooling, begin to make the dark chocolate filling. In a saucepan set over medium-low heat, combine the dark chocolate chips and condensed milk. Heat until the mixture is fully melted, thick, and smooth, stirring constantly. Pour over graham cracker crust, and spread evenly with a knife. Place in the refrigerator while making the marshmallow topping.
For the marshmallow topping, beat the egg whites with an electric hand mixer until soft peaks form. In a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until the sugar has just dissolved. Immediately remove from heat. Begin to beat the egg whites on a on low speed again, and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thickens, and has a glossy look (about 7 minutes). Add in the vanilla and beat until combined.
Spread the marshmallow topping evenly over the chocolate fudge layer. Place the pan under the broiler and broil for about a minute, or until lightly golden.
Refrigerate the pan for at least 1 hour before cutting into squares and serving. Store in an airtight container….and ENJOY 😀