July 24, 2016
Desserts, Cookies, Eggs,
Cooking For A Crowd, Kid Pleaser, Christmas, Entertaining, Father's Day, Potluck, Summer, Broil, Electric Mixer, Food Processor, Oven Bake, Stove Top, Low Fat, Vegetarian, Bars, Chocolate more
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"Recipe source: Cooking Light (July 2016)"
Preheat oven to 350 degrees F.
In a food processor process the graham crackers until fine crumbs form; transfer to a large bowl. Add 3 tablespoons sugar, butter 1/4 teaspoon salt, 1 egg white and the whole egg; stir to combine. Press mixture into the bottom of a 13 x 18 inch pan which has been coated with cooking spray. Bake at 350 for 8-10 minutes or until crust is set. Remove from oven and sprinkle chocolate in an even layer over the hot crust; spreading evenly as the chocolate melts. Cool completely in the pan on a wire rack.
Preheat broiler to high.
Place remaining egg whites in a large bowl and then add the vanilla, cream of tartar and remaining salt (1/8 teaspoon); beat with an electric mixer at high speed until soft peaks form.
Combine remaining 1 cup sugar and 1/3 cup water in a saucepan; bring to a boil and cook without stirring until a candy thermometer registers 250 degrees. Gradually pour the hot syrup in a thin stream over the egg whites; beating at medium low speed and then at high speed until stiff peaks form. Spread over cooled chocolate graham crust.
Place pan on middle rack in oven and broil 1 1/2 minutes or until meringue topping is toasted and golden brown. Let stand 5 minutes.
Cut into 30 squares - serve warm or at room temp.
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