Sheet Pan S'Mores

• 1 (14.4-oz.) box graham crackers, lightly crushed
• 1 cup plus 3 Tbsp. sugar, divided
• 1/4 cup unsalted butter, melted
• 3/8 teaspoon salt, divided
• 5 large egg whites, at room temperature, divided
• 1 large egg
• Cooking spray
• 12 ounces finely chopped bittersweet chocolate
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 1/3 cup water

1. Preheat oven to 350u0b0.
2. Process crackers in a food processor until fine crumbs form; transfer to a large bowl. Add 3 tablespoons sugar, butter, 1/4 teaspoon salt, 1 egg white, and whole egg, stirring to combine.
3. Press crumb mixture into bottom of a 13- x 18-inch jelly-roll pan coated with cooking spray. Bake at 350u0b0 for 8 minutes or until crust is set. Remove from oven; sprinkle chocolate in an even layer over hot crust, spreading evenly as the chocolate melts. Cool completely in pan on a wire rack.
4. Preheat broiler to high.
5. Place remaining 4 egg whites in a large bowl. Add vanilla, cream of tartar, and remaining 1/8 teaspoon salt; beat with a mixer at high speed until soft peaks form. Combine remaining 1 cup sugar and 1/3 cup water in a saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250u0b0. Gradually pour hot sugar syrup in a thin stream over egg whites, beating at medium-low speed, then at high speed until stiff peaks form. Spread meringue over cooled chocolate-graham crust. Place pan on middle rack of oven; broil 1 1/2 minutes or until meringue topping is toasted and golden brown. Let stand 5 minutes. Cut into 30 squares. Serve warm or at room temperature.

graham crackers, sugar, unsalted butter, salt, egg whites, egg, cooking spray, bittersweet chocolate, vanilla, cream of tartar, water

Taken from www.myrecipes.com/recipe/sheet-pan-smores (may not work)