- 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.
Recipe courtesy Executive Chef Jason Rogers, The St. Regis Hotel - Aspen, CO