Recipe courtesy of Jason Rogers


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  • Level: Intermediate
  • Total: 1 hr 55 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 45 min
  • Yield: 3 servings
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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



Special equipment:
Grill bricks and sterno gel
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
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