Chocolate-Caramel S’mores
- 30m Prep Time
- 20m Cook Time
- 2h Ready In
Homemade honey graham crackers are layered with toasted marshmallows, chocolate squares, and caramel sauce for an elevated campfire treat.
Ingredients
- 355 ml all-purpose flour
- 237 ml whole-wheat flour
- 2.46 ml baking soda
- 2.46 ml kosher salt
- 1.23 ml ground cinnamon
- 59.1 ml whole milk
- 9.86 ml pure vanilla extract
- 118 ml unsalted butter at room temperature
- 177 ml packed light brown sugar
- 44.4 ml honey
- Toasted marshmallows
- Chocolate squares
- Caramel sauce
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 272 mg
- Iron: 12.2 mg
- Magnesium: 152 mg
- Phosphorus: 513 mg
- Potassium: 700 mg
- Zinc: 3.63 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 355 ml all-purpose flour
- 237 ml whole-wheat flour
- 2.46 ml baking soda
- 2.46 ml kosher salt
- 1.23 ml ground cinnamon
- 59.1 ml whole milk
- 9.86 ml pure vanilla extract
- 177 ml packed light brown sugar
- 44.4 ml honey
- Toasted marshmallows
- Chocolate squares
- Caramel sauce
Prepare
- 118 ml unsalted butter, at room temperature
Let's Cook
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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.
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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.
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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.
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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.
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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.
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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.