Shelly's Recipe

SMORES

Category: Bars

Crust
3 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 tbsp sugar

Filling
1 cup unsalted butter, cut up
2 tbsp cocoa powder
12 oz bittersweet or semi-sweet chocolate, chopped
8 large egg yolks
1 1/2 cups confectioners sugar, sifted
1/4 cup Kahlua
2 tbsp cognac or brandy
1 tsp vanilla extract
1/8 tsp salt
1 1/2 cups cold heavy cream, whipped

Meringue
3 large egg whites
Pinch salt and cream of tartar
1/4 tsp vanilla extract
1 cup marshmallow cream

Crust: Preheat oven to 350. Mix ingredients in a medium bowl and press into a 13x9 inch baking pan. Bake until browned and fragrant, 15 minutes. Cool completely on rack.

Filling: Melt butter in a medium saucepan; whisk cocoa until smooth. Remove pan from heat. Add chocolate; stir until smooth. Let cool slightly.

In a large bowl, beat egg yolks and confectioners sugar until pale and thick. Add next 4 ingredients and beat until blend. Add chocolate, 1/3rd at a time, until blended and smooth. Fold in whipped cream just until blended. Spoon filling over crust and spread evenly with a spatula. Cover and refrigerate until filling is very firm, at least 4 hours or overnight.

Meringue: In a large bowl, beat egg whites until foamy. Add salt and cream of tartar and beat until soft peaks form. Beat in vanilla. Add marshmallow crème, 1/3rd at a time, until blended. On medium-high speed, beat meringue until stiff.

Spread meringue evenly over filling. Swirl with back of spoon to make peaks. Heat under broiler until golden brown.