S'mores Bars with Marshmallow Meringue
Food and Wine Magazine, April 2015, p. 72
This was so good that I forgot to take a photo of it!
Of all the s'mores desserts I've made, this is one that I'd make again -- the recipe is a keeper! It has a great balance of graham cracker crust (much thicker crust than most recipes), cakey/brownie middle and lovely marshmallowy fluff of meringue. And best thing about it is that it's not super sweet.
Here is a photo from the magazine so you can see how it ended up looking:
I'll update this post with a photo the next time I make this *craveable* dessert!