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Ingredients

  • 9 whole rectangle graham crackers
  • 2 tablespoons heavy whipping cream
  • 3 tablespoons chocolate hazelnut spread
  • 3 tablespoons unsalted butter, melted
  • For the coffee ganache:
  • 12 oz. bag semi-sweet miniature chocolate chips
  • 2 tablespoons unsalted butter, cut into 1/2-inch cubes
  • 1 1/4 cup heavy whipping cream
  • 2 tablespoons finely ground coffee beans (such as Millstone Mayan Black Onyx)
  • 2 tablespoons water
  • For the meringue topping:
  • 2 large egg whites
  • 1/2 cup granulated sugar
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