How to Make Chocolate Peanut Butter S’mores with Homemade Graham Crackers (Recipe)

Liz Uncategorized
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It seems every year, as the weather changes, my appetite does as well.  Set aside cakes and pies that take upwards of an hour to bake, and bring out no-bake desserts, ice cream, and everyone’s backyard favorite, s’mores!

I impulsively grabbed a (cheap! $2.29!) bag of Bob’s Red Mill graham flour last week and decided to try my hand at homemade graham crackers.  I doubted myself several times while making them.  Isn’t this dough too soft?  Shoot, I didn’t roll the dough thin enough.  How the heck are these going to end up crisp? 

Fortunately, the results were great – a nice, crisp cracker with a touch of flavor from the molasses.  Next time, I might use honey instead of molasses.

For a fun twist on traditional s’mores, I replaced milk chocolate with two types of peanut butter.  I spread the inside of one graham graham with regular, creamy peanut butter.  Then, I spread the other graham cracker with chocolate peanut butter (I used Peanut Butter & Co Dark Chocolate Dreams).

Then, just toast your marshmallow, sandwich it between the two crackers, and you’ve got yourself an ooey, gooey, peanut buttery s’more!

Graham CrackersAdapted from Alton Brown’s Graham Crackers 

  • 1 cup graham flour
  • 1/4 cup all-purpose flour
  • 1/3 cup + 1 tbsp. brown sugar
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/8 tsp. cinnamon
  • 6 tbsp. salted butter, chilled and cubed
  • 1/4 cup molasses
  • 2 tbsp. milk
  • 1/2 tsp. vanilla extract

In bowl of food processor, combine flours, brown sugar, baking powder, baking soda, salt and cinnamon; pulse several times to combine. Add butter; pulse until mixture resembles cornmeal.  Add molasses, milk and vanilla extract; process until dough is combined well, approximately 1 minute.

Press dough into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate 2 hours. If dough is still too soft after 2 hours, continue to chill an additional 2-3 hours.

Preheat the oven to 350 degrees F.

Unwrap chilled dough; place dough between two large sheets of parchment paper. Roll dough into rectangle, 1/8-inch thick. Slide the rolled dough and parchment paper onto a large cookie sheet. Remove top sheet of parchment paper. Use a sharp knife or pizza cutter to cut dough into 2-inch square pieces. Trim off any excess.

Use a fork to poke holes over top of dough.  Bake crackers about 25 minutes or until edges just start to darken. I took the crackers out of the oven half way through baking to re-cut the crackers, as they expand a tiny bit while baking. Remove from the oven, set pan on cooling rack; allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.

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