For the Biscoff Cookie Crust

• Preheat the oven to 350 and line a 9X9 pan with parchment paper. Leave an overhang so that the S’mores Bars can easily be lifted out to slice and serve.
• In a large bowl, mix together all of the ingredients, then press into the prepared pan in an even layer.
• Bake for 15 minutes at 350.
• Allow to cool completely.

For the Chocolate Cookie Butter Fudge

• Combine all ingredients in a medium saucepan.
• Cook over medium heat until chocolate is melted and mixture is smooth. Stir constantly.
• Pour fudge over the cooled crust and spread into an even layer using an offset spatula.

For the Marshmallow Meringue

• Combine the egg whites, sugar, and a pinch of salt in a glass bowl over a sauce pan filled with 2 inches of water. (Or use a double boiler if you have one)
• Stir with a rubber spatula while cooking over medium heat.
• Continue to heat until the sugar is completely dissolved. This will happen at about 150 degrees. If you don’t have a candy thermometer, you can rub some between your fingers and if you don’t feel any sugar granules, you’re good to go.
• Pour the egg white mixture into the bowl of your stand mixer with the whisk attachment. Whisk on high until stiff peaks form, about 5-7 minutes. 
• Add the imitation vanilla and mix to combine.
• Spread the meringue onto the fudge and spread into an even layer.
• Toast the top using a kitchen torch.
• Slice and enjoy.