| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 5 min |
| Yield: | 4 s’mores |
Ingredients
- 8 Chocolate Graham Crackers, recipe follows
- 1/2 cup good quality raspberry preserves with seeds
- Two 3.5-ounce bars bittersweet chocolate bars, halved crosswise
- 12 marshmallows (vanilla, dark chocolate or raspberry flavored or combination of all)
- Nonstick cooking spray
- 1/2 cup (2 ounces) unbleached all-purpose flour, plus more for rolling
- 3/4 cup (3 3/4 ounces) whole-wheat flour
- 1/2 teaspoon kosher salt
- 1/2 cup good quality Dutch-process cocoa (recommended: Vahlrona)
- 1 1/4 cups confectioners’ sugar
- 1 teaspoon baking powder
- 1/2 cup slightly cold unsalted butter, cut into small cubes
- 2 tablespoons clover honey
- 2 tablespoons cold milk, plus more if needed
- 3 tablespoons sugar in the raw
Instructions
- Preheat a grill to medium.
- Spread the bottom side of each graham cracker with 1 tablespoon of the raspberry preserves and arrange on a flat surface, preserve side up. Put half a bar of the chocolate on top of the preserves on 4 of the crackers.
- Toast the marshmallows on sticks or hangers until golden brown on all sides and softened. Put 3 marshmallows on top of each of the crackers with the chocolate and top each with the remaining crackers, raspberry preserve side-down. Arrange them on sheets of foil and put them on the grill. Close the cover and grill until the chocolate just begins to melt, about 30 seconds. Serve immediately.
- Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper and spray lightly with nonstick spray.
- In a medium-sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder. Cut the butter into the flour mixture until small crumbs form. In a separate bowl, whisk together the honey and milk. Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together. Add additional milk, if necessary.
- Turn the dough out onto a well-floured surface and gently knead until smooth. Divide the dough in half. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
- Work with half of the dough at a time, keeping the remaining dough covered. Transfer 1 piece of dough to a piece of parchment paper. Roll it out into a rectangle a bit larger than 10 by 14 inches and about 1/16-inch thick. Trim the edges and prick the dough evenly with a dough docker or fork. Transfer the dough to the baking sheet, sprinkle the top with half of the sugar and repeat with the remaining dough.
- Bake until slightly firm to the touch, about 12 to 15 minutes. Remove them from the oven, and immediately cut them into rectangles. Transfer them to a rack to cool
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 296 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 3 g |
| Sugar | 33 g |
| Protein | 3 g |
| Cholesterol | 18 mg |
| Sodium | 107 mg |
Reviews
These are a new take on a campfire treat!