Homemade Cinnamon Grahams and Salted Chocolate Ganache S'mores
- Level: Easy
- Yield: 16 s'mores
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 276
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 16
- Protein
- 4
- Cholesterol
- 44
- Sodium
- 158
- Total: 2 hr (includes cooling time)
- Active: 40 min
Ingredients
Homemade Cinnamon Grahams (Graham Crackers):
1 1/4 cups graham flour
1 cup all-purpose flour, plus more for the surface
1/2 cup dark brown sugar or coconut sugar
1 teaspoon baking soda
1 teaspoon fine sea salt
1/4 teaspoon cinnamon
Pinch ground nutmeg
3 ounces (6 tablespoons) unsalted butter, melted
1/3 cup heavy cream, half-and-half or whole milk, at room temperature
1/4 cup honey
1 tablespoon molasses, optional
1 egg, well beaten
Cinnamon Sugar:
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
Serving:
Salted Chocolate Ganache, recipe follows
Toasted marshmallows
Salted Chocolate Ganache:
1/2 cup heavy cream
5 ounces bittersweet or dark chocolate, finely chopped
Flaky sea salt, such as Maldon, for sprinkling
Directions
- For the homemade cinnamon grahams (graham crackers): Whisk together the flours, sugar, baking soda, sea salt, cinnamon and nutmeg. In a separate bowl, whisk together the melted butter, heavy cream, honey and molasses if using. Combine the wet and dry ingredients and stir to make a moist dough. Divide in half, press into 2 squares (roughly 6-by-5-inches each), wrap tightly in plastic and chill for at least 1 hour and up to 3 days.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking sheets.
- Dust a clean work surface lightly with flour. Working with 1 portion at a time, roll each square into a larger 10- to 11-inch square, about 1/8 inch thick, turning the dough frequently to ensure it isn't sticking and taking care to keep it in a rough rectangular shape. (Use a pastry scraper and a light dusting of flour when it sticks.) Repeat with the remaining dough.
- Use a sharp knife or a pastry cutter to cut each square of dough into 16 squares, roughly 2 1/2-by-2 1/2-inches, trimming the edges as needed. Use a fork to mark each a few times. Brush with the beaten egg.
- For the cinnamon sugar: Whisk together the sugar and cinnamon in a small bowl, then sprinkle lightly over each graham.
- Bake, rotating the trays halfway through, until the grahams are deeper brown around the edges, 15 minutes. Cool completely on a rack and serve the day they are baked, or store, well-wrapped, for up to 3 days. Freeze any additional grahams for up to 2 weeks.
- To serve: Use a little knife or a spoon to spread some Salted Chocolate Ganache on a graham, then top with a toasted marshmallow and another graham.
Salted Chocolate Ganache:
- Heat the cream in a small pot until simmering. Place the chocolate in a medium, heat-proof bowl and pour the simmered cream over the top. Let stand for 2 minutes before whisking until a smooth paste. Pour into a small pot or jar and sprinkle the top with flaky sea salt. Chill until ready to use (it should be thick but still easy to spread with an offset spatula or a spoon). Makes 3/4 cup.