I am blessed by two adorable nephews that took this trip to a whole new level. My oldest nephew, Emory, played at the beach from sun up to sun down and definitely kept us on our toes all week. He is a ball of energy and brings so much joy to our lives. I think he would have been just fine if our vacation had never ended, as I would have been as well.
For my birthday my mom got me the cookbook from the famous bakery in San Francisco, Miette. I have had my eye on this book for a long time, so I was very excited when I unwrapped it and started to read. There is a recipe in here for graham crackers, which is the recipe I used, that looked so good that I had to come up with some cookie using them. I came up with this bar because who does not like the classic combination of chocolate, graham cracker, and marshmallows. Unfortunately I knew that we would have no campfire on our vacation so I decided to make a bar to mock a s'more.
I had my doubts about them because they were messy, gooey and a creation I made up; but these were delicious. You have to keep them refrigerated because of the marshmallow, but that only enhanced the flavor. The graham cracker brought enough salt in it to even out the sweetness of the marshmallow fluff, which made for a perfect bar.
*photos by my amazing husband Kyle KirkwoodSweetened with Honey is now shipping nation-wide! Visit us at our Etsy shop!
yields about 25 (depending on the size)
for the crackers:
1 1/2 cups all-purpose flour
1/3 cup whole-wheat flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup unsalted butter, room temperature
1/2 cup firmly packed light brown sugar
2 tablespoons honey
-sift together both flours, the salt, and cinnamon into a bowl. Set aside
-in the bowl of a stand mixer, fitted with a paddle attachment, combine the butter, brown sugar, and honey. Beat until fluffy. About 4 minutes
-Add the dry ingredients to the butter mixture in three additions, beating until just combined after each addition. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling, or for up to 2 days. (At this point you could also freeze for up to 2 months, and defrost before rolling and continuing onto the next step)
-Preheat oven to 350º F. Line a large baking sheet with parchment paper.
-Unwrap the dough and place between two sheets of parchment paper. On a clean work surface, roll out to a thickness of about 1/4 inch. Use any cookie cutter you please and cut out the graham crackers. Place on cookie sheet about 1/2 inch apart. I poked mine with a fork to give it the appearance of a graham cracker. Bake until golden brown. About 10-14 minutes. Transfer to a wire rack and let cool completely. They should snap at a crisp when cooled.
-Gather up dough scraps, re-roll, and cut to make more cookies. You can store in an airtight container for up to 2 weeks.
yields a-lot =)
for the fluff:
3 egg whites, at room temperature
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered sugar
1 tablespoon vanilla extract
-in the bowl of a stand mixture, fitted with the whisk attachment, add egg whites, corn syrup, and salt.
-with your mixer on high speed, whisk for about 5 minutes, or until the mixture is thick and the volume has almost doubled.
-on low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended.
Use immediately or refrigerate in a covered container for up to two weeks.
for the assembly:
3 cups semi sweet chocolate chips, for dipping
-on a cookie sheet lined with parchment paper, place half of the graham crackers bottom side up. Pipe marshmallow fluff on the graham cracker fluff (I just filled a piping bag, or you could use a large ziplock bag) and top with the remaining graham cracker. Place in freezer for about 30 minutes to harden.
-Using a double broiler, or microwave, melt the chocolate chips until just melted. Let cool a little bit.
-with the cookies still in the freezer, take two or three out at a time and dip in chocolate. Immediately place back in freezer. Continue until all bars are dipped. Freeze until chocolate is hard.
-Keep in airtight container in the fridge for up to two weeks.