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Ultimate Homemade S’mores Bars Recipe Easy Toasted Meringue Dessert

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These s’mores bars transform the classic campfire treat into a sliceable dessert with a buttery graham cracker crust, rich chocolate layer, and a light toasted meringue topping. Perfect for gatherings and quick to prepare, they offer nostalgic flavors with a grown-up twist.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon (optional)
  • 1 ¼ cups semisweet chocolate chips
  • ½ cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 3 large egg whites, at room temperature
  • ¾ cup granulated sugar
  • ½ teaspoon cream of tartar
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, and cinnamon. Stir until mixture resembles wet sand. Press firmly and evenly into bottom of greased or parchment-lined 9×9-inch pan. Bake for 10 minutes until golden and fragrant. Let cool slightly.
  2. In a small saucepan over low heat, combine semisweet chocolate chips and sweetened condensed milk. Stir gently until chocolate is fully melted and smooth. Remove from heat and stir in vanilla extract. Pour chocolate mixture evenly over cooled crust and spread with spatula. Set aside to cool at room temperature.
  3. In a clean, dry mixing bowl, beat egg whites with electric mixer on medium speed until foamy. Add cream of tartar and increase speed to high. Gradually add granulated sugar, one tablespoon at a time, beating well after each addition until glossy, stiff peaks form and sugar is dissolved. Beat in vanilla extract if using.
  4. Spoon or pipe meringue over chocolate layer, sealing edges so it touches crust all around. Use spatula to create soft peaks and swirls. Using kitchen torch, gently toast meringue until golden brown and slightly caramelized, about 1-2 minutes. Alternatively, place under broiler for 1-3 minutes, watching carefully to avoid burning.
  5. Let bars cool to room temperature, then refrigerate at least 2 hours to set completely. Cut into squares with sharp knife, wiping knife between cuts for cleaner slices.

Notes

Use room temperature egg whites for better volume. Gradually add sugar to meringue to avoid graininess. Seal meringue edges to prevent layer separation. If no kitchen torch, use broiler carefully. Chill bars at least 2 hours before slicing. For gluten-free, substitute graham crackers accordingly. For vegan, use aquafaba and plant-based dairy substitutes.

Nutrition

Keywords: s’mores bars, toasted meringue, graham cracker crust, chocolate dessert, easy dessert, homemade s’mores, campfire treat, toasted meringue dessert

Find it online: https://tempotaste.com/ultimate-homemade-smores-bars-recipe-easy-toasted-meringue-dessert/