The S’mores Hack That Will Revolutionize Your Summer Snacking

June 8, 2016 | By | Comments (4)

1607p142-sheet-pan-smores

SHEET PAN S’MORES
Active: 30 min. Total: 1 hr.

This summertime treat is perfect for a potluck. They are great served at room temperature, but if you want, pop the pan into a warm (250°) oven for 1 or 2 minutes just until the chocolate softens for the full gooey experience.

1 (14.4-oz.) box graham crackers, lightly crushed
1 cup plus 3 Tbsp. sugar, divided
1/4 cup unsalted butter, melted
3/8 tsp. salt, divided
5 large egg whites, at room temperature, divided
1 large egg
Cooking spray
12 oz. finely chopped bittersweet chocolate
3/4 tsp. vanilla extract
1/4 tsp. cream of tartar
1/3 cup water

1. Preheat oven to 350°.

2. Process crackers in a food processor until fine crumbs form; transfer to a large bowl. Add 3 tablespoons sugar, butter, ¼ teaspoon salt, 1 egg white, and whole egg, stirring to combine.

3. Press crumb mixture into bottom of a 13- x 18-inch jelly-roll pan coated with cooking spray. Bake at 350° for 8 minutes or until crust is set. Remove from oven; sprinkle chocolate in an even layer over hot crust, spreading evenly as the chocolate melts. Cool completely in pan on a wire rack.

4. Preheat broiler to high.

5. Place remaining 4 egg whites in a large bowl. Add vanilla, cream of tartar, and remaining ? teaspoon salt; beat with a mixer at high speed until soft peaks form. Combine remaining 1 cup sugar and ? cup water in a saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250°. Gradually pour hot sugar syrup in a thin stream over egg whites, beating at medium-low speed, then at high speed until stiff peaks form. Spread meringue over cooled chocolate-graham crust. Place pan on middle rack of oven; broil 1½ minutes or until meringue topping is toasted and golden brown. Let stand 5 minutes. Cut into 30 squares. Serve warm or at room temperature.

SERVES 30 (serving size: 1 square)
CALORIES 175; FAT 7.9g (sat 4g, mono 1g, poly 0.6g); PROTEIN 3g; CARB 24g; FIBER 2g; sugars 15g (est. added sugars 15g); CHOL 11mg; IRON 2mg; SODIUM 108mg; CALC 13mg

TRY A FRUITY TWIST
Place thinly sliced bananas over the chocolate layer before adding the meringue.

More Ideas to Wow Your Picnic Crowd:

COMMENTS

  1. sw4s

    There were some real problems with this recipe. First, the pan suggested was too large. I used a much smaller jellyroll pan. Second, it would be helpful if you gave the cup amount for the graham crackers, as many of us already used crushed graham crackers in the box.
    I have not made the meringue yet, but I expect to use a kitchen blow torch.

    July 22, 2016 at 10:40 am
  2. Joan Cullen

    I tried the recipe with excellent results but based on Jackie’s comment made a few changes.
    My bag of bittersweet chocolate chips was only 10 oz. I added 2/3 of a bittersweet candy bar & 2 oz. of bittersweet chocolate chocolate baking bar. & (Next time will use the 10 bag of chips & 4 baking squares.) Even at 1 minute only under the broiler the center of the s;mores got browner than desired. Next time will broil on low or move rack lower.
    I baked the crust & added chocolate day before party. I did the meringue the morning of our event. The few leftover s’mores look pretty today in spite of rain this am.

    The S’mores were a huge hit with many requests for the recipe. Will make again!!

    June 27, 2016 at 1:15 pm
  3. Jackie

    This recipe ha some problems. Concept is great so I am hoping someone replays and gives me some tips. First the graham cracker crust does not have enough moisture in it so it falls apart. It seems that there is not enough chocolate because the chocolate layer in the picture is much thicker than what 12 oz produced for me. Surprising is the fact that the meringue turned out fine

    June 11, 2016 at 2:09 pm
  4. Foods and Oils That Naturally Repel Mosquitoes | Cooking Light

    […] The S’mores Hack That Will Revolutionize Your Summer Snacking […]

    June 11, 2016 at 11:00 am

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