Holy S'mores

Via Someone Left The Cake Out In The Rain

For the graham cracker crust:
3 cups crushed graham cracker crumbs
1/2 c (1 stick) unsalted butter, melted
1 tbl granulated sugar
For the chocolate filling:
8 large egg yolks
1 c confectioners sugar sifted
2 tbl white crème de cacao
2 tbl Kahlua
2 tbl Cognac
1 t pure vanilla extract
1/8 t salt
1 c (2 sticks) unsalted butter
2 tbl Dutch-Processed cocoa powder
12 oz semi-sweet or bitter-sweet chocolate finely chopped
1 c heavy cream, whipped to soft peaks
For the marshmallow fluff meringue:
3 large egg whites
pinch of salt
pinch of cream of tartar
1/4 t pure vanilla extract
1 c marshmallow fluff
Directions:
Preheat the oven to 350 degrees F.
To make the crust: Combine the graham cracker crumbs with the melted butter and granulated sugar until well combined. Press into the bottom of a 9 x 13 inch metal baking pan. Bake the crust until it starts to brown and become crisp, about 10 minutes. Transfer to a wire rack and let cool completely.
To make the filling: Using an electric mixer, beat the egg yolks and confectioners sugar together in a large bowl until they are thick and the color of butter. Beat in the Cognac, Crème de Cacao, Kahlua, vanilla and salt.
Melt the butter in a medium saucepan over low heat and whisk in cocoa powder until smooth. Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is smooth. Let cool slightly, then gradually beat into the egg mixture.
Fold the softly beaten heavy cream into the chocolate mixture just until combined. Spoon the chocolate cream over the graham cracker crust, smoothing it evenly with a spatula. Cover the pan with plastic wrap and refrigerate until very firm, at least 4 hours or up to overnight.
When ready to serve, make the meringue: Using an electric mixer set at low speed, beat the egg whites until foamy. Add the salt and cream of tartar and beat at medium speed until soft peaks form. Beat in the vanilla. Add the marshmallow Fluff to the egg whites a little at a time, beating constantly until stiff peaks form.
Carefully cut the S’mores into 15 large squares. Place each S’more on a dessert plate. Top each with 1/2 cup of the meringue in a large dollop. Use a small kitchen torch to carefully burnish the meringue until tipped with golden brown. Serve immediately.