S’mores Bars Recipe

To make the filling: Set a medium heatproof bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water), add the cubed butter and chocolate, and heat, stirring frequently, until melted and smooth.

Remove the bowl from the heat, add the sugar, salt, and vanilla, and stir until completely combined, about 2 minutes. Add the eggs and stir until thoroughly incorporated and smooth. Add the flour and fold into the batter until combined.

Pour the batter into the prepared baking pan. Bake for 20 to 22 minutes, until a slight crack forms around the edges of the bars. Let cool completely on a wire rack.

To make the meringue: Put the egg whites, sugar and cream of tartar in the bowl of a stand mixer (or a medium heatproof bowl), set the bowl over a medium saucepan of simmering water (do not let the bottom of the bowl touch the water), and whisk constantly until the sugar is completely dissolved and the egg whites are warm to the touch, 3 to 4 minutes. The mixture should appear pale and opaque. Rub a little bit of it between your fingers to make sure all the sugar is dissolved; it should feel smooth, without any grittiness.

In "The Sandlot," the rowdy crew hangs out in the clubhouse and makes memories.

Alamy

Attach the bowl to the mixer stand (if using) and fit it with the whisk attachment (or use a handheld mixer). Add the vanilla and, starting on low speed, whip the egg whites, gradually increasing the speed to high, until the meringue is glossy and forms stiff peaks, 5 to 7 minutes.

Loosely pile the meringue onto the bars and spread it evenly over them. Toast the meringue with a kitchen blowtorch until golden in spots, or broil 8 inches from the heat source, watching carefully until toasted and golden, 2 to 3 minutes. Let cool completely before cutting into bars.

The bars can be refrigerated in an airtight container for up to two days.