For Graham Cracker Blondie Layer

Preheat oven to 350 degrees.

Spray a 6 cup removable bottom mini cheesecake pan with non-stick baking spray. Set aside.

Place about 9 graham crackers (1 sleeve) into the bowl of a food processor fitted with a blade. Pulse to grind into fine crumbs.

In a medium bowl, whisk together crushed graham crackers, flour, baking powder and salt. Set aside.

In the bowl of a stand mixer, beat together the butter and brown sugar until lighter in color and fluffy.

Add the eggs, one at time. Mix until well combined and scrape down bowl in between each addition.

Add the vanilla and mix until just combined.

Add the flour mixture and stir by hand with a wooden spoon or spatula until just barely combined.

Use a piping bag or large spoon to divide the blondie batter evenly between the 6 mini cheesecake cups.

Place the mini cheesecake pan in the refrigerator to chill the blondie layer while you prepare the brownie batter.

For Brownie Layer

In a medium saucepan, melt butter and sugar together over medium heat, whisking occasionally. Once melted cook about 30 seconds more until thick and viscous. The mixture should be bubbling a tiny bit on the sides of the pan. Do not over heat.

Remove the pan from heat and pour the mixture into the bowl of a stand mixer fitted with the paddle attachment. Allow to cool for 15 minutes.

Once cool, add cocoa powder, eggs and vanilla extract. Whisk on medium speed to combine well. About 1 minute.

Remove the bowl from the mixer and stir the flour and salt in using a wooden spoon or spatula. Do not over mix.

Remove the mini cheesecake pan from the fridge and pipe or spoon the brownie batter into the prepared pan over the blondie layer, distributing evenly and filling almost to the top.

Bake for 22-25 minutes or until the brownies are set in the center and a toothpick inserted in the set comes out with just a few crumbs remaining. If brownie tops are too dark, cover loosely with a piece of aluminum foil.

Remove the pan from the oven and cool on a wire rack for 10 minutes.

Using a hot mitt, carefully push the removable bottoms up through the mini cheesecake pan to release the mini cakes.

Cool completely on a wire rack before topping with marshmallow meringue, about 1 hour.

Once cooled, use a spoon or cupcake core tool to carve out the center of each mini cake. Use small spoon or piping bag with the tip cut off to fill the centers to the top with the chilled salted caramel.

For Salted Caramel Filling

In a medium saucepan over medium heat, melt the butter.

Add brown sugar and stir to combine.

Cook for 5 minutes, stirring constantly. Mixture will thicken.

Add heavy cream, vanilla and salt and stir to combine completely.

Remove from heat and let cool slightly before transferring to a bowl or jar to cool to room temperature. Place in the refrigerator to speed up the chilling process. Caramel should be firm before spooning into the mini cakes.

For Marshmallow Meringue

In the metal or glass bowl of a stand mixer, combine egg whites and granulated sugar. Whisk to combine.

Place the bowl over a medium pot filled with two inches of simmering water to create a double boiler.

Whisk over medium low heat until sugar is complete dissolved and eggs become frothy.

Remove from the heat and place the mixing bowl on the stand mixer fitted with the whisk attachment.

Beat on high speed until soft peaks form. Add vanilla and salt and continue beating on high speed until stiff peaks form. This can take 8-12 minutes depending on your mixer. Mixture should hug the whisk and be stiff enough that it does not flop over when the whisk attachment is inverted upright.

Place the meringue in a large piping bag fitted with a large star piping tip. Swirl the meringue on top of the cooled mini cakes and toast with a kitchen torch if desired.

Chill until ready to serve. Before serving, top each mini s’mores cake with a Ghirardelli White Chocolate Caramel Square.