The Crust

• 20-22 Full Graham Crackers (doubles)
• 1/4 Cup Sugar
• 1/2 Tsp Salt
• Stick and a Half Unsalted Butter

The Filling

• 2 Cups Semi Sweet Choc Chips
• 1 Can Sweetened Condensed Milk

The Topping

• 2 Eggwhites
• 1/4 Tsp Cream of Tartar
• 3/4 Cup Sugar
• 1/2 Cup Light Corn Syrup
• 1/4 Cup Water
• 1/4 Tsp Salt
• 1 Tsp Vanilla

Method-

For the Crust, melt the butter and combine it with the rest of the ingredients. Line a 8×8 pan with foil and spray well. Spread the crust evenly over the bottom and press in. Bake at 350 degrees for 10 minutes. Cool slightly on a cooling rack

For the Filling, melt the chocolate with the condensed milk and whisk until smooth. Pour onto the crust and place in the fridge while you are making the topping

For the topping, place the egg whites and tartar in a mixing bowl for a stand mixer with the whisk attachment. Mix on medium until soft peaks form. In a medium sauce pan, combine the water, sugar, salt and corn syrup. Stir together while it comes to a boil. Let boil for 2 minutes. With the mixer on low, gradually and slowly drizzle in the syrup to the eggs. Once all the syrup is in, increase whisking for 8 minutes on med high. Mixture should be stiff and glossy.

Spread the topping onto the chocolate evenly. Bake at 425 degrees for 10 minutes or until top is golden brown. Cool completely and refrigerate for one hour before removing from the pan and cutting.