Salted Caramel Smores for 16 Servings

Instructions:

1. Brown the butter by melting it in a pan over medium heat until it foams and turns a golden brown with a nutty aroma.
2. Combine graham cracker crumbs, browned butter, sugar, and salt until the mixture resembles wet sand.
3. Firmly press the mixture into the bottom of a parchment-lined 9x9 inch baking pan. Bake at 350°F (175°C) for 8 minutes to set the crust, then allow to cool completely.
4. Heat 1 cup of granulated sugar in a saucepan over medium heat, stirring constantly until it turns into a deep amber liquid.
5. Carefully whisk in the cubed butter, then slowly pour in the room temperature heavy cream, stirring until emulsified.
6. Stir in the vanilla extract and flaky sea salt, then pour the caramel evenly over the cooled crust.
7. Melt the semi-sweet chocolate and spread it in a layer over the salted caramel.
8. Prepare the marshmallow topping by beating egg whites and cream of tartar until soft peaks form, then gradually adding 1 cup of sugar and water until stiff, glossy peaks form.
9. Spread the marshmallow meringue over the chocolate layer using an offset spatula.
10. Use a kitchen torch to lightly char the marshmallow surface for an authentic campfire look.
11. Chill the bars in the refrigerator for 2 hours before slicing into 16 equal squares.