Scrumptious S’mores

| December 26, 2012

Most of us are used to using the components of a S’more cookie to roast over a fire or create individually at a BBQ.  Our family loves S’mores all year round including at holiday time since there is nothing more festive than a melted marshmallow, between two graham crackers (especially when they are homemade) and yummy melted chocolate.  Try this oven version.  It is sure to please!


Preheat oven to 300°F. Line a cookie sheet with aluminum foil. Spread a graham cracker (see recipe below or use store bought ) for every s’more on the cookie sheet. Place one soft, fresh, large marshmallow in the center of each graham cracker. Have a second graham cracker ready for each cookie and a square of you favorite chocolate. My favorites are Ghirardelli chocolate squarewhich are available in most supermarkets.  I love the Ghirardelli’s since they come in assorted milk, and dark chocolate, as well as flavors like peppermint.  This way you can personalize each S’more.  Hershey chocolate works just as well if that is your preference.

Bake the graham cracker with the marshmallow on it for 4 minutes. When the marshmallow begins to swell, remove from the oven. Immediately place the chocolate on top of the marshmallow; press down to spread the marshmallow to the edges of the graham cracker and to imbed the chocolate in the warm yummyness. Top with the other graham cracker. Flip the S’more and leave on the still-warm cookie sheet; allow to stand 1-2 minutes. DELISH !

Homemade Graham Crackers


Photo: courtesy of


Preheat oven to 350 degrees F


  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup wheat germ
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 sticks unsalted butter, softened to room temperature
  • ¾ cup brown sugar
  • 2 tablespoons honey or agave


Whisk together the flours, wheat germ, salt, cinnamon, and baking soda in a medium bowl. Set aside.

In a large mixing bowl or the bowl of a stand mixer, combine the butter, brown sugar, and honey or agave. Mix on medium speed until light and fluffy, about 2-3 minutes. Reduce speed to low and add the flour mixture. Beat until combined.

Lightly flour a work surface and turn the dough onto the floured surface. Roll the dough out until it’s 1/8″ (you may need to work in 2 batches). Refrigerate for 10 minutes.

Cut the dough with cookie cutters or a fluted pastry wheel and place on a baking sheet. Refrigerate or freeze for another 10-15 minutes or until the dough is very firm. If desired, use a fork to prick the dough to ensure even baking.

Bake for 10-14 minutes or until very lightly brown around the edges. Watch carefully so cookies won’t be over-baked. Makes about 24 graham crackers depending on size and thickness.

Charlotte “Tish” Goldblatt