• Cooking Time: 10
  • Servings: 15
  • Preparation Time: 30


Sweet and decadent! I never had anything like this when I was a kid!


  • 1 box (3 sleeves) graham crackers, crushed
  • 2 sticks unsalted butter, melted
  • 1 TBSP granulated sugar
  • 8 large egg yolks
  • 1 1/2 c confectioners sugar, sifted
  • 2 TBSP Grand Marnier (or other cognac or brandy)
  • 2 TBSP white Creme de Cacao
  • 2 TBSP Kahlua
  • 1 tsp pure vanilla extract
  • 1/8 tsp salt
  • 2 sticks (1 c) unsalted butter
  • 2 TBSP dutch processed cocoa powder
  • 12 oz semi sweet chocolate, finely chopped
  • 2 c heavy cream, whipped to soft peaks
  • 4 large egg whites
  • pinch of salt
  • pinch of cream of tartar
  • 1 jar of marshmallow fluff


  • Preheat oven to 350°F.
  • Crush crackers in a food processor.
  • Add the sugar and the melted butter and process until well combined. Press the crumbs into the bottom of a 9-by-13 inch metal baking pan. Bake the crust until it starts to brown, about 10 minutes.
  • Let cool completely.
  • With an electric mixer, beat the egg yolks and confectioners sugar together, until they are thick and the color of butter.
  • Beat in the Grand Marnier, Creme de Cacao, Kahlua, vanilla and salt.
  • Melt the butter in a medium saucepan over low heat.
  • Whisk in the cocoa powder until smooth.
  • Mostly whisk until it is dissolved.
  • There is a point where the cocoa and butter seem to separate.
  • Don’t panic, it will come together when you add the rest of your chocolate! Remove the pan from the heat.
  • Add the semi sweet chocolate and continue to whisk until the chocolate is melted and the mixture is smooth.
  • Let the mix cool slightly, then add it to the egg mixture.
  • Mix until combined.
  • Fold the whipped cream into the chocolate mixture just until combined. Pour the chocolate cream over the graham cracker crust, smoothing it evenly with a spatula.
  • Cover the pan with plastic wrap and refrigerate until firm, at least 4 hours, but preferably overnight!
  • When ready to serve, make the meringue.
  • With an electric mixer on low speed, beat the egg whites until foamy.
  • Add the salt and the cream of tartar and continue to beat on medium speed until soft peaks form.
  • Beat in the vanilla.
  • Add the marshmallow fluff to the egg whites a little at a time, beating continuously until stiff peaks form.
  • Cut the S’mores into 15 squares.
  • Place each on a dessert plate.
  • Top each with a large dollop (about 1/2 cup) of meringue.
  • Fire up your kitchen torch and carefully brown the meringue until tips are golden brown.
  • Serve immediately.
  • The chocolate is a little firmer than a mousse consistency so keep chilled until ready to serve and eat right away!

Categories: Misc. Dessert 

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