Preheat the oven to 350 F

In a food processor or with a ziploc bag/rolling pin, grind 1 package of graham crackers until fine

Mix together until it is a consistent mixture

Pour the crust into a parchment lined 9x13 pan

Press the mixture down with your fingers until it forms an even, compact layer

Bake for 15 minutes and set aside to cool while you make the brownies

Preheat the oven and mix brownie batter according to brownie instructions

Pour the brownie batter over the graham cracker crust and smooth the top with a spatula.

Bake according to instructions.

Let cool completely on a wire rack.

Use a double boiler or create one using a bowl and pan. Fill the pan with ~1” warm water and place a bowl over the pan so it can heat the egg whites with the steam, but it should not touch the bottom

Add egg whites, sugar, and cream of tartar to the bowl. Place the bowl over the warm water. The pan should not touch the bottom but be heated by the steam

On low, heat the egg white mixture stirring constantly until gently warmed and the sugar is dissolved. Be very careful at this stage to not let the egg whites cook. Scrape the sides of the pan, stir constantly, and remove when sugar dissolves

Once dissolved, whip the egg whites on high until stiff peaks form. The mixture will be very glossy and thick. When you place the whisk into the eggs and pull up, it should create a peak. Once it reaches this point, add in the vanilla

Top the brownies with the icing and blow torch them for a toasted marshmallow topping and true s’mores taste! If you don’t have a blowtorch, place them on broil in the oven for 1-2 minutes until golden on top (keep a close eye on them)