Recipe courtesy of Jason Rogers
S'mores
- Level: Intermediate
- Total: 1 hr 55 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 45 min
- Yield: 3 servings
- Level: Intermediate
- Total: 1 hr 55 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 45 min
- Yield: 3 servings
Ingredients
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
Marshmallows
Directions
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.
