Cookie Cake

• Preheat the oven to 350 degrees F and line a 9″ springform pan with parchment paper.
• In the bowl of your stand mixer with the paddle attachment, beat the butter and sugars for 2-3 minutes or until fully combined and slightly lightened in color.
• Add the egg, egg yolk, and vanilla extract. Mix for another minute. It should look fluffy and glossy at this point.
• Add in the flour, graham cracker crumbs, baking powder, and salt. Mix until just combined being careful not to over mix.
• Press 2/3 of the graham cracker cookie dough into the bottom of the prepared springform pan and press into an even layer.
• Spread the chopped dark chocolate bar evenly on top of the dough. 
• Dollop the marshmallow fluff around and carefully spread it into an even layer. It’s sticky so just do your best it doesn’t need to be perfect!
• Finally, spread the remaining graham cracker cookie dough on top into an even layer. It’s ok (and encouraged!) if some of the marshmallow fluff is peaking through!
• Sprinkle some chocolate chips on top, then bake at 350 for 25-27 minutes or until the edges look set and golden, but the middle still looks slightly under baked. It will continue to cook and set up as it cools.
• Let the cookie cake cool for at least 1 hour before adding frosting and slicing.

Marshmallow Meringue

• In a small-medium glass bowl, add the egg whites, sugar, cream of tartar, and corn syrup.
• Add a couple inches of water to a sauce pan and place the glass bowl on top. The bowl should not be touching the water.
• Heat on medium while whisking constantly until the mixture reaches between 130-135 degrees F.
• Transfer the mixture to your stand mixer and beat with the whisk attachment for 7-10 minutes or until stiff peaks form.
• Add the vanilla and mix to combine.
• Transfer the mixture to a piping bag with a large round tip and pipe along the edges of the cake.
• Toast the meringue with a kitchen torch.
• Once the cake is cool – when the springform pan feels mostly cool but the bottom is slightly warm in the center – slice it with a sharp knife and serve. Wipe off the knife with a damp paper town in between cuts for clean slices.

Chocolate Frosting Option 

• With a handheld mixer (or just a spatula and some elbow grease) mix the butter, cocoa powder, and half of the powdered sugar until combined. 
• Add the other half of the powdered sugar and mix again. 
• Add the vanilla and mix to combine.
• Stir in the cream 1 TBSP at a time until you reach your desired consistency.