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It’s no secret I adore chocolate. In my book it’s not a good day unless there’s at least a bite of chocolate involved (hopefully more).
That’s why I’m thrilled to be sharing today’s recipe for scratch made Chocolate Graham Crackers along with some simple yet decadent ideas for celebrating summer with s’mores.
As a chocolate lover, the only thing that could make classic s’mores even better would be to double the amount of chocolate involved.
So not only did I use my homemade chocolate graham crackers for these s’mores, but I also used Ghirardelli SQUARES as the chocolate of choice.
I even snuck in two SQUARES per s’more because why not?
SQUARES are the ultimate choice for s’mores because they’re literally the perfect shape. No need to break anything up to make it fit and no fighting over who will get the bigger piece of chocolate.
Not only are they the perfect shape and size, but also the fun flavors and fillings are a blast to experiment with. That gooey, melty, and decadent experience is in every s’mores bite when you opt for SQUARES.
I went with the classics: Milk Chocolate Caramel, Dark Chocolate Sea Salt Caramel and Raspberry SQUARES. It was so hard to pick my favorite, I wound up combining flavors for a truly indulgent experience. YUM.
The recipe for my Chocolate Graham Crackers is just below. You’ll see I chose to use mostly all-purpose flour with a touch of whole-wheat flour as an easy way to get that characteristic taste without needing to track down specialty graham flour.
You can even use the SQUARES as your size guide when you cut the dough into cracker shapes for baking! If you can find them, square marshmallows make these s’mores even more satisfyingly perfect.
P.S. – If you’re entertaining this summer be sure to check out my fun post on how to host a S’mores Bar Party here.
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Ingredients
- 2 cups (254 grams) all-purpose flour
- 1/4 cup plus 2 tablespoons (50 grams) whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (43 grams) Ghirardelli unsweetened cocoa powder
- 7 tablespoons (99 grams) unsalted butter, cut into small pieces
- 3/4 cup (150 grams) dark brown sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 3/4 cup milk
- Granulated sugar, for sprinkling on top
Instructions
- In the bowl of a food processor, pulse the flours, baking soda, salt, and cocoa powder until combined. Add the butter and pulse until a coarse meal forms. You can also do this with a pastry blender.
- In a small bowl, mix together the brown sugar, honey, vanilla extract, and milk. Pour into the flour mixture and pulse until it just comes together in a ball. Wrap in plastic and refrigerate until firm, at least 30 minutes.
- Preheat the oven to 350°F.
- Divide the dough in half. Place each half between two sheets of parchment paper or plastic wrap. Use a rolling pin to roll the dough into an 1/8-inch thick rectangle. Cut the dough into squares. Use the tines of a fork or a skewer to lightly imprint rows of dotted lines into the squares. Gently peel the squares off the parchment and place onto a clean parchment-lined baking sheet.
- If the dough becomes too soft while shaping, place on a baking sheet and chill in the fridge or freezer until firm.
- When ready to bake, sprinkle the squares with granulated sugar, lightly pressing in to adhere.
- Bake for 13 to 15 minutes, or until fragrant and just dry at the edges. Place the crackers on cooling racks to cool completely. Store in an airtight container at room temperature for up to 5 days.
To increase the chocolate even more, I added 1/2 cup mini chocolate chips! Those also help get the 1/8″ thickness of the dough, as you just roll out until the chips stop the roller.
Like others, I found the dough too wet. See the test batch picture. As a high-altitude Baker, I am used to adding an extra tablespoon or three flour (which I didn’t do this time), and rolling the dough with flour on the parchment improved the workability – and the results – dramatically.
Now for the campfire!
How come no graham flour?
Hi Virginia! Graham flour is super hard to find, so Tessa chose ingredients out of convenience for our readers. All-purpose flour with a touch of whole-wheat flour is an easy way to get that characteristic taste without needing to track down specialty graham flour. Hope that helps!
The dough is way too wet. Is it possible the recipe is supposed to read 1/4 cup instead of 3/4 cup milk?
My dough also came out very wet, almost like a thick brownie batter. Not sure why.
You suggested using a higher-fat cocoa in the red velvet crinkle cookies. Would you also suggest using that type of cocoa powder in these Chocolate Graham Cracker cookies?
Delious /
gorgeous smores with these, definitely not the campfire version, and love the idea of making my own chocolate graham crackers, a very nice touch!
Is there a gluten free alternative? The wheat flour is a problem! Ghirardelli is not GF either but easy to substitute.
I have not tested a GF option.
HOw do you roast those picture perfect marshmallows sans fire?!
A kitchen torch! 🙂