This recipe makes a big batch that will keep in the fridge for up to 2 days. If you don't have graham crackers, you could substitute digestive biscuits.
Author: Mary Gillespie
1 14.4oz/ 408 g package of graham crackers
1/2cup/ 125 ml white sugar
3tablespoons/ 45 ml water
1/2cup/ 125 ml pasteurized egg whitesor the whites from 2 large eggs
1/2teaspoon/ 2.5 ml vanilla
2cups/ 500 ml milk chocolate chips
2tablespoons/ 30 ml honey or corn syrup
2tablespoons/ 30 ml vegetable oil
Check your graham crackers. Some brands are perforated through the center, while others are solid. If they are perforated, separate them into rectangles. If they are not, cut each square into rectangles by slicing quickly with a sharp knife. Some crackers may break, but if you cut down quickly and decisively, most should cut cleanly.
Lay half the rectangles on parchment-lined baking sheets.
To prepare filling:
Put sugar and water in small saucepan. Heat until the mixture comes to a simmer and the sugar has dissolved. DO NOT STIR. You can swirl the pan gently to move any clumps of sugar if needed.
When the sugar has dissolved completely, pour the syrup into a glass measuring cup.
While the syrup is cooking, place eggs whites in large metal or glass mixing bowl. Add the pinch of salt.
Beat the egg whites until they form soft peaks.
With the beater running, slowly pour the sugar syrup in a thin stream until all the syrup has been added.
Beat the mixture on high speed for seven minutes. Add the vanilla and beat into the frosting.
To prepare chocolate topping:
Place chocolate chips, honey (or corn syrup), and vegetable oil in a glass bowl or measuring cup.
Heat in the microwave for 30 second intervals, stirring after each interval until the mixture is smooth and can be stirred easily.
If the mixture gets too thick, stir in additional vegetable oil 1 teaspoon / 5 ml at a time until it is a spreadable consistency.
If you do not have a microwave, place the ingredients in a mixing bowl, and place the bowl over a pan of simmering water. Heat and stir until smooth and a spreadable consistency. Add additional oil if needed.
To assemble s'mores:
Spread a generous 1 tablespoon / 15 ml of filling over the bars (the filling should be rounded in your spoon). Top with the remaining crackers.
Drop 2-3 teapoons / 10-15 ml of chocolate on each bar and spread across the top. If the chocolate starts to thicken, heat it gently in the microwave or on the stovetop until it is spreadable again.
Let the bars sit for 15-20 minutes to give the chocolate time to set. Serve or refrigerate for up to 2 days.
After you have spread the filling over the bars, you can place them under a broiler for 1-2 minutes to brown them lightly before topping them with the remaining crackers.