Special equipment: Grill bricks and sterno gel
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Executive Chef Jason Rogers, The St. Regis Hotel - Aspen, CO