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- 1/2 cup blackberry jam
- 8 Chocolate Graham Crackers*
- 1 4 ounce white baking bar with cocoa butter, broken
- 8 largemarshmallows
1. Spread 2 tablespoons of the jam on the bottoms of four of the Chocolate Graham Crackers. Divide white chocolate evenly among the jam-topped crackers. Toast marshmallows;** place on top of chocolate. Top with the remaining four crackers, bottom sides down.
- If you like, use solid chocolate crackers for the bottoms of the s'mores and crackers with small cutouts for the tops.
- To toast marshmallows, thread onto the end of a long skewer. Hold over the flame of a gas stove for 30 to 60 seconds or until lightly browned, turning frequently. Or use a chef's kitchen torch to lightly brown the marshmallows.
- Preheat broiler. Spread 2 tablespoons of the jam on the bottoms of four of the Chocolate Graham Crackers and place on a foil-lined baking sheet. Divide white chocolate evenly among the jam-topped crackers; add untoasted marshmallows. Broil about 4 inches from the heat for 30 to 60 seconds or until marshmallows are lightly browned. Remove from broiler. Top with the remaining four crackers, bottom sides down.
Yield: about 54 crackers
- 2 ounces bittersweet chocolate, coarsely chopped
- 1/3 cup milk
- 1/4 cup honey
- 1 tablespoon vanilla
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
1. In a small saucepan cook and stir chocolate, milk, and honey over low heat until chocolate is melted. Cool for 15 minutes. Stir in vanilla.
2. In a large bowl stir together all-purpose flour, brown sugar, whole wheat flour, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in chocolate mixture just until combined. If necessary, knead dough gently to form a ball. Divide dough into fourths. Wrap each portion in plastic wrap and chill about 1 hour or until dough is easy to handle.
3. Preheat oven to 350 degrees F. On a lightly floured surface, roll one portion of the dough at a time until 1/8 inch thick. Cut out dough with a 3-inch scalloped square cookie cutter. If desired, cut small shapes out of half of the squares. Place dough squares on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer to a wire rack; cool.
- Servings Per Recipe 4,
- cal. (kcal) 449,
- Fat, total (g) 14,
- chol. (mg) 9,
- sat. fat (g) 8,
- carb. (g) 78,
- Monosaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 59,
- pro. (g) 4,
- vit. A (IU) 97,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- sodium (mg) 169,
- Potassium (mg) 78,
- calcium (mg) 61,
- iron (mg) 1,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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