Recipe: S’mores Bar

An elevated twist on the classic campfire snack.

Beach Grub has a new dessert item this year for Epcot’s Flower & Garden Festival! The S’mores Bar is a dark chocolate covered brownie on a stick, topped with toasted meringue and graham cracker crumbs. The Beach Grub festival kiosk is located on the walkway between World Showcase and the Imagination! Pavilion. 

S’mores Bar

Yields 6 bars

Ingredients:

• Box of brownie mix

  • Ingredients for the brownie mix (usually water, vegetable oil, and eggs)

• 8 oz dark chocolate, melted

• Egg whites from 2 large eggs

• ⅛ teaspoon cream of tartar

• 2 tablespoons granulated sugar  

• 1 graham cracker, crumbled 

Instructions:

1. Prepare the brownies according to package directions.

2. While your brownies are baking, melt ¾ of your dark chocolate and use it to coat the inside of a silicone cake bar mold with a silicone pastry brush. 

3. Refrigerate the mold to allow the chocolate to cool and harden.

4. Once the brownies are done, allow them to cool for about 20 minutes.

5. Scoop out the brownies from the pan and pack them into the chocolate-lined cake bar molds. Ensure that the brownies are as flat as possible on the top, and not overflowing from the mold.

6. Place in the freezer for 45 minutes to an hour, until the brownies are cold to the touch.

7. Melt the remaining dark chocolate and coat the tops of the brownie bars in the mold with chocolate.

8. Return to the freezer while you make the meringue.

9. Separate the egg whites from the yolks for 2 eggs. This works best while they are cold. 

10. Let egg whites come up to room temperature.

11. Once ready, pour the egg whites into a super clean bowl and whip on high speed until they are smooth and glossy. This will take 5-10 minutes in a stand mixer at maximum speed.

12. Mix in the cream of tartar to help the whipped egg whites hold their form.

13. Slowly add in the sugar, a ½ tablespoon at a time, mixing after each addition to make sure it is fully combined.

14. Continue mixing until stiff peaks form.

15. Remove the brownie bars from the freezer and take them out of the mold. 

16. Dip each bar into the meringue until the top half is coated.

17. Using a kitchen torch, toast the meringue until it is golden brown.

18. Finish each bar with a sprinkle of graham cracker crumbs and they’ll be ready to serve! 

Review:

These were really good! They are very rich but delicious. The dark chocolate and brownie taste great together, and the addition of the toasted meringue and graham cracker crumbs bring the s’mores flavor in nicely. It did take a while to make these, but it was mostly due to the waiting time. If you want to simplify the recipe even more, you can use premade marshmallow fluff instead of the meringue.