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SHEET PAN S’MORES - THE BEST SUMMER TREAT!

By: Sarina Roffé



The best summer memories are of marshmallows slowly roasted over the embers of the BBQ with the melted chocolate on a crunchy graham cracker. Every crunchy bite of a ‘smore is just delicious! As a mom, I often stood with the kids, supervising them as they put marshmallows on a stick to grill and then make their s’mores. This is a terrific parve version of s’mores, cooked in a sheet pan. Sheet pan meals and desserts have become very trendy, especially when entertaining in the back yard. It’s also terrific to bring along when invited out. You will have this dessert ready to serve in less than an hour!

Ingredients:

1 14-oz box of graham crackers, lightly crushed

1 cup - plus 3 TBS sugar, divided

5 TBS margarine, melted

¼ tsp salt

5 large egg whites at room temperature

1 large egg

Cooking spray

12 oz. bittersweet chocolate, chopped

¾ tsp vanilla extract

¼ tsp cream of tartar

1/3 cup of water

Directions:

1.       Preheat oven to 350 degrees Fahrenheit.

2.       In food processor, process crackers into fine crumbs, add 3 TBS sugar, margarine, 1 egg white, and 1 whole egg, processing until fully combined. You may need to open up the food processor to scrape sides.

3.       Coat 13 x 18-inch sheet pan with cooking spray. Spread crumb mixture evenly in pan, pressing to ensure the entire bottom is covered. Bake 8 minutes until set.

4.       Remove from oven and evenly spread chocolate over the hot crust. As the chocolate melts, spread in even layer. Note: if chocolate doesn’t melt, then place in oven for 1 minute, remove and spread evenly. Allow to cool completely.

5.       Increase heat in oven to broil.

6.       Place remaining egg whites in mixer with dash of salt, cream of tartar and vanilla. Beat on high speed until soft peaks form.

7.       Combine 1 cup of sugar and 1/3 cup of water in saucepan. Cook on medium heat until dissolved and boiling.

With beater running at medium-low speed, slowly stream the sugar mixture into the egg whites. Continue beating until stiff peaks form. Spread meringue over the cooled chocolate. Place tray in oven for 90 seconds. Remove and serve warm.