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Graham Cracker Cookie
1 1/4 cups all-purpose flour
1 cup graham cracker crumbs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup Land O Lakes® Butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 large Land O Lakes® Egg
1 large Land O Lakes® Egg (yolk only), save egg white
1 teaspoon vanilla extract
6 (1.55-ounce) full-size milk chocolate bars
1/4 cup water
1 large Land O Lakes® Egg (white only)
1 teaspoon light corn syrup
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending over edges. Set aside.
Combine flour, graham cracker crumbs, baking powder, baking soda, and salt in bowl; set aside.
Beat butter, sugar, and brown sugar in large bowl until creamy. Add egg, egg yolk, and vanilla; beat until well combined. Slowly add flour mixture; beat until just combined. Spread batter into prepared pan. Bake 26-30 minutes.
Remove pan from oven and lay chocolate bars over cookie. Return to oven for 2 minutes. Using an off-set spatula spread the melted chocolate over the graham cookie layer. Let cool completely until chocolate is set.
Place about 1/2-inch water into bottom pan of double boiler. Bring to boil over high heat. Combine 3/4 cup sugar, 1/4 cup water, egg white, corn syrup, cream of tartar and salt in top of double boiler. Place mixture over rapidly boiling water (water should not touch bottom of pan); beat at highest speed with hand mixer 7 minutes or until mixture forms stiff peaks. (Do not overcook.) Remove from heat; add vanilla. Continue beating 2 minutes or until frosting holds deep swirls.
Lift bars from pan using foil ends. Remove foil. Frost top of bars. Use kitchen torch to toast frosting. Let sit 5-10 minutes before cutting to allow frosting to set.
8 sheets of graham crackers will yield about 1 cup.
Store bars in air tight container at room temperature.
If you don't have a kitchen torch just skip that step. Broiling the top overcooks the edges of the bars and creates an undesirable texture to the top of the frosting.
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