If you've ever been to camp, or a cottage, bonfire, or anywhere at night where there is a fire, you've more than likely had a s'more. If not, or you're like me and only tried your first s'more a few years ago, well here's your chance to either try s'mores or have them again. A s'more a popular in Canada and the US, it consists of a roasted marshmallow, and a layer of chocolate that is sandwiched between two graham crackers.
I had seen homemade graham crackers on many blogs this summer, and I knew that I had to make some at some point. I was up really late one night with nothing to do so I decided to go into the kitchen and make some graham crackers.
- 2 1/2 cups plus 2 tablespoons all purpose flour
- 1 cup brown sugar, lightly packed
- 1 teaspoon baking soda
- 3/4 teaspoon coarse sea salt
- 7 tablespoons unsalted butter, cut into 1-inch cubes
- 1/3 cup honey
- 5 tablespoons milk
- 2 tablespoons pure vanilla extract
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Make the dough: Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.
Roll out the crackers: Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers.
Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.
Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.
Decorate the crackers: Using a toothpick or skewer prick the dough in any pattern you like.
Bake for 15-18 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.
With everyone and their mom making s'mores, there have almost been lots of versions of cookies, bars, cakes etc that contain the s'mores ingredients. One that stuck out to me right away was this recipe, I just thought that it looked absolutely beautiful, and so I wanted to use up my homemade graham crackers in something that would look pretty and enhance the flavour that much more. Well, boy am I glad I used those crackers for this recipe. They were a big time hit!
S'mores Refrigerator Cookies
- 3 sticks plus 2 tbsp unsalted butter
- 3/4 cup unsweeted cocoa powder
- 3/4 cup light corn syrup
- Pinch of salt
- 1 14 oz box of graham crackers, or homemade (see above), lightly crumbled
- 2 big handfuls of mini marshmallows, plus more for sprinkling on top
Line a 9x13-inch baking sheep with parchment paper, set aside.
In a large bowl, crumble the graham crackers into large chunks. Add two handfuls of mini marshmallows and set aside.
In a medium saucepan over medium heat, melt butter together butter, cocoa, corn syrup and a pinch of salt. Stir and heat until smooth. Once melted, let chocolate mixture cool for 5 minutes.
Pour chocolate mixture over graham crackers and marshmallows. Stir so that all of the graham crackers are moistened by the chocolate mixture. Dump into lined baking pan, and a few more marshmallows on top and press down with the back of a spoon. Cover the top with another sheet of parchment and press with your fingers. Let cool on the counter for 30 minutes, then place in the fridge to solidify for a few hours or overnight. Cut into bars. Wrap individually and store in the fridge.