For this tart, I used A recipe from Bon Apetit magazine but made one minor change. The recipe called for bourbon (which goes very well with pecans in baked goods) but I had a bottle of Applejack Brandy that was calling to me. The result was definitely delicious and I can't wait to serve it on Thanksgiving.
This is a yummy, gooey, chocolatey, and crunchy dessert that is sure to have people asking for seconds. It has a graham crust, fudgy brownie filling and toasted marshmallow meringue topping. Winning!
