Graham Cracker Dough:
- 1 tablespoon salt
- 2 cups all- purpose flour
- 2 cups whole wheat flour
- 1 tablespoon ground cinnamon
- 1 tablespoon sugar
- 4 sticks (1 pound) unsalted butter
- 1/2 cup cold water
- 3/4 cup honey
Chocolate S'more Smear:
- 12 ounces semisweet chocolate
- 12 ounces praline butter, hazelnut butter, or peanut butter
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla
Preheat oven to 350 degrees F.
To make the graham cracker dough: In a large bowl, mix in all the dry ingredients. Cut the butter into the flour mixture with a pastry cutter or 2 forks. Then add water and honey, and mix well. Wrap the mixture in plastic and refrigerate for approximately 1 hour. Unwrap the plastic from the mix and roll out onto a floured table. Cut out to desired size and place on a 12 by 12-inch baking sheet. In a small bowl, mix cinnamon and sugar together, sprinkle on top of dough. Bake until golden brown, about 15 minutes.
To make the chocolate s'more smear. In a double boiler, melt the chocolate, praline butter, and butter. Stir in heavy cream and vanilla. Place in a serving dish and set aside.
In a small cast iron pot with grill bricks and sterno gel, light the pot. Roast marshmallows over the flame. Spread 1 side of the graham crackers with chocolate smear and sandwich the roasted marshmallow between 2 graham crackers.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.