It is the beginning of September and I can officially say my family has already indulged in delicious S’mores! I recently picked up a couple of bags of marshmallows with the thought in my head of coming up with a fun dessert for the fall. S’mores are such a classic and scream all things fall. Bonfires, weenie roasts, Halloween, hayrides, and all the fun fall activities. But what if we wanted to make S’mores at home, just because? Well ,these oven baked, chocolate dipped, heavenly bars can be done in no time and without a fire. And I made sure that every single bite has chocolate in it, yum!
I will admit I have always bought the organic boxed graham crackers but there was a high demand from you all for a homemade version and it totally inspired me to do it! As I predicted there is no going back now, this homemade version totally beats boxed by a long shot. It is extremely simple to make, basically like making cookies. I cut the refined sugar in half and replaced with coconut sugar(which has a much lower glycemic index and is much less processed), replaced the refined white flour with whole wheat flour(or even sprouted spelt flour for easier digestion), and used cleaner ingredients for the rest.
Homemade graham crackers, a much cleaner natural marshmallow, and organic chocolate make for the perfect combination. My family devoured these on spot(they love when I am testing recipes, especially desserts hehe). I hope you give these a try and have fun making them. They are perfect for a family fun night at home or even a fun get together with friends. PS any leftover graham crackers would be a great snack to pack in a lunch box!
Chocolate Dipped S’mores
Makes 6 S’mores, double as needed.
- 13 graham crackers, reserving 1 to crumble.
- 24 marshmallows (*linked below)
- 1 cup chocolate chunks or chips, divided.
- 2 tsp coconut oil
- Preheat oven to 400 degrees.
- Place all graham crackers on parchment paper, top half with 2 marshmallows and half with chocolate chunks ( about 1/4 cup).
- Bake for about 5-7 minutes to let marshmallows get fluffy and chocolate a little melted.
- While they are in the oven take a small sauce pan and melt 3/4 cup chocolate chunks with coconut oil on low-medium until all chocolate is melted. Alternatively you can do this in the microwave in a glass microwave safe dish.
- Remove crackers from oven and let cool for a couple of minutes so it doesn’t burn your fingers.
- Put together crackers with marshmallows and chocolate and smush together making a S’more. Then take the S’more sandwich and dip the ends into the chocolate mixture. *I used a spoon to help coat the chocolate onto the sandwich.
- Place sandwiches back onto parchment paper, sprinkle with reserved graham cracker crumbs, and place into freezer for 35-45 minutes until chocolate is harden. Remove from freezer and store in airtight container in fridge for a week. *I always keep them on the top shelf at back of fridge to stay pretty cool!
- 2 1/2 cups whole wheat flour (or sprouted spelt flour)
- 1/2 cup coconut sugar
- 1/2 tsp pink salt
- 1/2 tsp ground cinnamon
- 1/2 cup (1 stick) grass-fed butter (I use Kerrygold)
- 1/3 cup raw honey
- 1/4 cup milk (any variety works, even canned coconut milk)
- 1 tbsp vanilla extract
- Combine flour, sugar, baking soda, salt, & cinnamon in a large mixing bowl. I use my Kitchen Aid mixer with the paddle attachment and mix on slow.
- Cut cold butter into 1” size cubes and toss into flour mixture continuing on slow speed. It takes a couple of minutes to get to the right consistency which is a course meal.
- Whisk together the wet ingredients – honey, milk, vanilla extract and slowly add into flour mixture until it comes together making a dough.
- Divide dough in half, wrap in plastic wrap, and let chill in fridge for an hour or so, until firm.
- Remove from fridge, and roll out dough onto flour surface until it is a long rectangle(roughly 15×10”). *Be sure to roll out onto parchment paper or silicone mat! Literally makes it so much easier to transfer to baking sheet.
- Take a pizza cutter wheel (or knife works fine too) and cut into columns and rows. Whatever shape you want to. The first time I made them into square shapes and then second batch I made into thinner rectangles for the dipped S’mores.
- Poke holes into crackers (I used my fork). Bake for 15 minutes on 350. Be sure to check them around 10-12 minutes in case your oven cooks quicker. They will be slightly browned on top and that is the look you want. Allow to cool for a few minutes after!