Chocolate Peanut Butter S’mores with Homemade Graham Crackers

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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!

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