S’more Sandwich

By Chef Alex Bolar

July 3, 2024

Serves

In this Recipe

California Native Mountain Wildflower Honey

Ingredients

FOR GRAHAM CRACKER-

Whole Wheat Flour2 cups

Light Brown Sugar1 cup

Cinnamon1 tsp

Baking Soda1 tsp

Salt3/4 tsp

Butter7 tbsp, room temperature

Whole Milk3 tbsp

Flamingo Estate Biointensive Native Wildflower Honey1/3 cup

Vanilla Paste2 tspFOR MARSHMALLOW

Gelatin3 x 1/4 oz envelopes

Water1/2 cup, cold

Granulated Sugar2 cups

Light Corn Syrup2/3 cup

Water1/4 cup

Salt1/4 tsp

Vanilla Paste1 tsp

Powdered Sugar1 cup, for dusting

FOR ASSEMBLY-

Flamingo Estate Winter Bonfire Dark Chocolate Bar1

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Steps

GRAHAM CRACKER:
Line 2 large cookie sheets with parchment paper, set aside. In a large bowl, mix the flour, sugar, cinnamon, baking soda, and salt. Add the butter to the dry ingredients and rub in with your fingertips until the mixture looks like coarse breadcrumbs. You can also do this in a food processor.
In a separate bowl, whisk together the milk, honey, and vanilla. Add the milk mixture to the flour and mix until a dough forms. The dough will be sticky and soft. Wrap in plastic and chill for at least 45 minutes to 1 hour so it’s easy to roll. On a heavy floured surface, roll out the dough to a little more than ¼ inch thick. Keep the surface and your rolling pin dusted with flour to prevent the dough from sticking too much. Using a 4 inch ring mold, punch out as many circles as possible. Using a fork, prick the grahams down the middle. This will create the classic graham cracker cookie pattern. Gently transfer the cookies to the prepared cookie sheet. Bake the cookies at 350°F for roughly 10 minutes and then allow to cool completely. Store cookies in an airtight container at room temperature for up to a week.
MARSHMALLOW:
In a large stand mixer mixing bowl, sprinkle gelatin over 1/2 cup cold water and set aside; allow to soak for 10 minutes. In a small saucepan, combine sugar, corn syrup, and 1/4 cup water. Bring to a boil, boil hard for 1 minute. Pour the boiling syrup into the gelatin and mix at high speed. Add the salt and beat for about 10-12 minutes. Add the vanilla paste and incorporate into the mixture. Scrape into a half sheet tray lined with plastic wrap and dusted evenly with powdered sugar. Let marshmallows sit up for about 2 hours. Remove from the pan, dredge the whole slab with powdered sugar and punch into 4 inch circles with ring mold. Each time you cut or slice you will need to keep using the powdered sugar and dredging each piece so they will not stick to each other. Store marshmallows in an airtight container at room temperature for up to a month.
ASSEMBLY:
Place graham cracker at the base, topped with a marshmallow, and then the chocolate bar. Place in a preheated 300°F oven for 1 minute to slightly melt the chocolate; top with another graham cracker.