Sheet Pan S'mores Tart

By srumbel

Ingredients

• Crust
• 1 1 box 1 (14.4-oz.) box graham crackers
• 3 3 3 Tbsp sugar
• 1/4 1/4 1/4 cup butter, melted
• 1/4 1/4 1/4 tsp salt
• 1 1 1 whole egg
• 1 1 1 egg white
• Filling
• 2 2 oz) bags 2 (12 oz) bags semi-sweet chocolate chips
• Topping
• 4 4 4 egg whites
• 3/4 3/4 3/4 tsp vanilla extract
• 1/4 1/4 1/4 motsp cream of tartar
• 1/8 1/8 1/8 tsp salt
• 1 1 1 cup sugar
• 1/3 1/3 1/3 cup water

Details

Servings 24
Preparation time 20mins
Cooking time 30mins
Adapted from dinnersdishesanddesserts.com

Preparation

Step 1

Summer may be pretty much over, but that doesn’t mean that you can’t enjoy s’mores again for the next 9 months. These sheet pan s’mores are made in the oven, and is a delicious and fun way to enjoy s’mores all year round! It looks super fancy, but is so easy to make. The crust is a little different than a normal graham cracker crust, because it uses egg whites to cut down on some of the fat and calories of all the butter normally used. If you have a graham cracker crust you really love, you could use that in it’s place, you will just need to make almost double from a normal pie crust recipe. Or you could cut everything else in half and just make these into an 8 inch square baking dish…whatever works!!

can be scary, but if you use a timer and follow the directions it works every time. Sometimes letting the mixer go for 2 minutes seems like over kill, but it really isn’t. So just trust the directions and you will end up with a super light and fluffy marshmallow like meringue, that you can just put under the broiler to brown. This s’mores tart came together way easier than I thought it would. I saw the picture in my Cooking Light magazine and knew I was going to make it immediately. But for some reason I thought it would be involved. Once I got started though, it was so easy. So trust me, and make this sheet pan s’mores tart this weekend!

Yields 24



Preheat oven to 350 degrees.

Us a food processor blender to make crumbs out of the graham crackers. In a large bowl mix together graham cracker crumbs, sugar, butter, salt, egg and egg white. Once well mixed press into a 10x15 inch jelly roll pan, sprayed well with non-stick spray. Bake for 8 minutes.

Remove from the oven and immediately sprinkle chocolate chips evenly over the crust. Place in oven for 2 minutes to melt the chocolate. Remove from oven and spread the chocolate evenly over the crust. Let cool completely.

Preheat broiler.

Place 4 egg whites, vanilla, cream of tarter and salt into the bowl of an electric stand mixer. Beat until the eggs are at soft peaks.

In a small sauce pan mix together water and sugar.Bring to a boil and cook without stirring until a a candy thermometer reaches 250 degrees.

With the mixer on at a medium-low speed, very slowly pour in the hot syrup mixture. Once all has been added, turn mixer on high and beat until stiff peaks. Spread over cooled chocolate.

Place under broiler for 2-3 minutes until golden brown (watch closely so it doesn't burn).

Let cool and cut into slices to serve.