Chocolate-Caramel S’mores

Let's Cook

1. Step 1.

   Line 2 large baking sheets with parchment paper. In a large bowl, whisk together 1½ cups all-purpose flour, 1 cup whole-wheat flour, ½ teaspoon baking soda, ½ teaspoon kosher salt, and ¼ teaspoon ground cinnamon; set aside. In a small cup, combine ¼ cup whole milk and 2 teaspoons pure vanilla extract.

2. Step 2.

   Using an electric mixer, beat ½ cup (1 stick) unsalted butter (at room temperature), ¾ cup packed light brown sugar, and 3 tablespoons honey in another large bowl on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low. Alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture, mixing until just combined. Increase speed to medium; beat for 1 minute or until the dough is smooth and shiny.

3. Step 3.

   Transfer half the dough to a large piece of parchment paper lightly dusted with flour; pat and shape into a flat disk. Lightly dust the disk with flour and cover with another large piece of parchment paper. Using a rolling pin, roll out the dough until ⅛ inch thick. Transfer the dough (still between parchment) to a large baking sheet. Repeat with the remaining dough. Refrigerate until firm, about 1 hour.

4. Step 4.

   Using a 2½-inch fluted square cookie cutter (or a fluted pastry wheel), cut the chilled dough into squares. Transfer the squares to the prepared baking sheets, spacing them about 1 inch apart. With a fork, prick each cracker several times to prevent puffing. Refrigerate until firm, about 30 minutes.

5. Step 5.

   While the crackers chill, heat the oven to 350°F. Bake the crackers until golden brown, 15 to 20 minutes, rotating the baking sheets halfway through for even baking. Let the crackers cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days or freeze for up to a month.

6. Step 6.

   To assemble s'mores: Sandwich 1 toasted marshmallow, 1 chocolate square, and 1 spoonful of caramel sauce between 2 graham crackers. Serve immediately.