INGREDIENTS

Servings: 24 servings, 5.5 oz. each
  •   Brownies
  • 1-1/2 lb. HONEY MAID Squares Graham Cracker, finely crushed
  • 8 oz. butter, melted
  • 8 oz. granulated sugar
  • 3 lb. prepared brownie batter
  • 1 lb. milk chocolate chips
  • 8 oz. OREO Medium Cookie Pieces
  •   Meringue
  • 1 lb. granulated sugar
  • 8 oz. egg whites

DIRECTIONS

    Brownies:
  1. Combine  graham crumbs, butter and sugar in bowl until blended. Press firmly onto parchment paper-lined half sheet pan. Bake in 350°F oven 7 to 8 min. or until golden brown. Cool on wire rack.
  2. Combine  brownie batter, chocolate chips and cookie pieces in large bowl. Spread evenly over cooled crust. Bake as directed on brownie package. Cool completely on wire rack.
    3. Meringue:
  3. Mix  sugar and egg whites in large bowl. Place bowl over saucepan of simmering water. Cook until mixture reaches 165°F, stirring constantly. Remove from water bath and cool to room temperature. Pour mixture into bowl of electric mixer fitted with whisk attachment. Beat on high speed until stiff peaks form.
  4. When  ready to serve, cut brownies into 24 pieces. Top each piece with 1 oz. Meringue. Place 0.1 oz. meringue on one side of plate. Cut through meringue to other side of plate using a cake comb. Use kitchen torch to lightly brown meringue on plate and on brownie. Top meringue on plate with brownie square.

    5. TIPS:

    To easily press crumb mixture into pan, place a sheet of parchment paper over crumb mixture and press firmly using bottom of a measuring cup.

    Prepare brownies with your favorite recipe or brownie mix.

    Brown meringue under broiler or in a hot oven instead of using kitchen torch.

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 680
Total fat 28g
Saturated fat 12g
Trans fat 0g
Cholesterol 35mg
Sodium 430mg
Carbohydrate 105g
Dietary fiber 3g
Sugars 71g
Protein 7g
Vitamin A 8%DV
Vitamin C 0%DV
Calcium 4%DV
Iron 15%DV
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