Homemade Graham Crackers and the best S'mores ever!

Last week, I made two different graham cracker recipes.  There are quite a few out there.  I started with THIS one and it was good.  Tyler really liked them plain, with milk or with frosting but when we paired them with marshmallows and chocolate there was something off.  It was almost like the flavor wasn't subtle enough and it kind of got in the way of my s'more-but Tyler said I needed to keep the recipe because he loved it.  If you are someone who likes just plain graham crackers or, like Tyler, likes them with milk, this first recipe might just be for you.  But if you're like me and you feel like the only reason graham crackers exist is to make s'mores and graham cracker crusts then this next recipe is the ticket.  It has the perfect subtle graham-cracker-flavor but the feeling of something a little better because it's homemade.

I didn't have a square cookie cutter.  (I feel like a failure.  Who doesn't have a square cookie cutter?)  So I went rooting around in my kitchen to find something that would work.  I settled on some glasses that were square with rounded corners and about 3 inches.  But you could also just use a knife or a pizza cutter to cut these into squares or rectangles.  Then I made half of this marshmallow recipe and used the same kind of glass that was smaller (so they were the same shape but 2.5 inches) to cut the marshmallows.  I think even an inch smaller might work.  Once the marshmallows are cooked, they puff up quite a bit.

One of the things I loved about this recipe that was missing from the other one was-you roll the dough out and then refrigerate it before cutting.  In the other recipe you refrigerate the dough and then try to roll it out.  It's way easier to roll it before refrigerating but nice to have that firmness when cutting.  If I made the other recipe again, I would add that adaption.

Graham Crackers

3/4 cup all purpose flour

3/4 cup graham flour (the original recipe says you can use whole-wheat instead)

1/2 tsp baking soda

1/4 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

6 T unsalted butter, softened

1/2 cup light brown sugar

1/2 T (1.5 tsp) molasses

1 egg

turbinado sugar (or coarse sugar) for sprinkling, optional

Whisk dry ingredients together, set aside.  In mixer, beat butter and sugar on medium speed until pale and fluffy (3 minutes),  Add molasses and egg and combine.  Add flour mixture and mix to combine.

Roll out to 1/8" thickness:  (Mine might have been slightly thicker than that but less than 1/4")  I found it was pretty easy to put the dough onto lightly floured parchment paper, cover with plastic wrap and roll over the plastic wrap.  

Remove and straighten the plastic wrap a few times to keep it from tearing.  

Then I just left the plastic wrap on the top, slid the whole thing onto a baking sheet and refrigerate for about 30 minutes or until firm. 

Preheat oven to 350 degrees.

Line 2 baking sheets with parchment paper.  Once firm, Cut into desired shape and use a spatula to transfer to baking sheets.  Sprinkle with sugar if desired.  

I baked the first sheet while I re-rolled and re-refrigerated the second batch.  Then baked the second batch.  If your dough is firm enough you can bake them both just rotate baking sheets halfway through.  Bake until firm to the touch and golden brown, about 10 minutes.  

Transfer to wire racks to cool.  I got about 16 crackers.

 

Now get the marshmallows you made.  Or I guess you could cheat and use store bought.

And put them on a parchment paper lined baking sheet and throw them in the oven until they look puffed. (These were at 350 or so but if you want them darker and puffed, 425 would be good)

 While that's happening, melt some chocolate.  I didn't have any milk chocolate so I used some semi-sweet chocolate chips and some white chocolate chips.

Then spread both sides of your graham cracker with melted chocolate and add one of your puffed marshmallows.

 And enjoy a bit of heaven. (If you like them less messy, refrigerate for a bit before eating)

I used to think there was nothing better than a s'more.  But now I know, the only thing better is one made with homemade graham crackers and marshmallows.

Let's just stare at this for a while.  And wish that I had about 20 of these.  And while we're wishing, let's wish they didn't have any fat or calories.

I think I'm going to have a s'more party soon.  I'll let you know how it goes.

Source:  Marshmallows:  This recipe

Graham crackers adapted from MarthaStewart.com