If you've taken a peek at our summer catalog you've probably seen a few of these images before. This project was so much fun though, we just had to share it here on the blog too (with a few more tips and details)!
While any combination of marshmallows, graham crackers, and chocolate is undeniably good, this trio of handmade graham crackers, marshmallows, and delectably thin chocolate bark take it to the next level.
Particularly when. . .
. . . they are as cute. . .
. . . as this.
Graham Crackers via the lovely Smitten Kitchen:
- 2 1/2 cups plus 2 tablespoons unbleached all-purpose flour
- 1 cup dark brown sugar, lightly packed
- 1 teaspoon baking soda
- 3/4 teaspoon kosher or coarse sea salt
- 7 tablespoons unsalted butter (very cold and/or frozen)
- 1/3 cup honey
- 5 tablespoons milk
- 2 tablespoons pure vanilla extract
Combine dry ingredients in a large bowl or a food processor. Add the butter and pulse (food processor), cut (pastry blender), or crumble (with your hands... my mother's low-fi trick for lovely baked goods) until the mixture is well incorporated. In a separate bowl mix the honey, milk and vanilla. Add the wet to the dry and mix until just combined. The dough will be a bit sticky. Wrap in plastic wrap or tight parchment and refrigerate for 2 hours or over night.
When the dough is cold, roll out half of it on a liberally floured surface. Using your favorite animal cookie cutters cut out two of each shape. Place the shapes on a parchment lined baking sheet and use a bamboo skewer to poke the graham cracker dimples. When your baking sheet(s) are full put them in the freezer until the cookies are stiff.
If you would like to make a more traditional shape, you could also use a Linzer cookie cutter to make something like the heart cutout above.
In the meantime, preheat the oven to 350. When the cookies are cool, bake for 15-20 minutes or until they are golden brown and allow to cool on a wire rack.
- Your favorite toppings (chopped nuts, dried cherries, coconut, orange zest, candied lemon, etc.)
Melt chocolate in a double boiler (or in a metal bowl over a simmering pot of water). Prepare your favorite toppings. Spread the chocolate over a sheet of parchment in a baking sheet. You want to make it about 1/8" thick so that it will easily melt on a s'more but not instantly in your hands. Sprinkle your toppings on and place in the freezer until hardened. Crack apart to make into bark.
I highly recommend this homemade variety, but you could also purchase store bought.
With the Kids:
*Last time in Recipes: Super Energy Bites